Stir-fried Bean Curd with Pork and Bok Choy Recipe

Origin: Chinese      Period: Traditional

Ingredients

1 cake bean curd
225g lean pork
3 tbsp vegetable oil
1 spring onion, chopped
2 slices root ginger, finely chopped
2 tsp salt
1 tbsp rice wine (or dry sherry)
1l chicken or strong vegetable stock
450g bok choy, shredded

Stir-fried Bean Curd with Pork and Bok Choy Preparation:

Method:

Cut the bean curd into 3cm cubes then place in the freezer over night (do not freeze for more than 12 hours or the bean curd will toughen). When ready to use thaw in how water and drain.

Cut the pork into bite-sized pieces then heat the oil in a wok, add the pork and spring onion, ginger and bean curd and stir-fry until the meat is lightly browned. Add the salt, rice wine and stock and bring to a boil. Reduce to a simmer, cover the pan and cook for 10 minutes before adding the bok choy. Continue cooking until the vegetables are tender (about 10 minutes) then serve immediately.

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