*  Exported from  MasterCook II  *
 
              STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE
 
 Recipe By     :TASTE SHOW #TS0022
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         ground pork
        1                egg, -- beaten
        1  tablespoon    plus 2 teaspoons cornstarch
      1/2  teaspoon      five-spice powder
      1/2  cup           finely minced scallions
        1  tablespoon    sugar
      3/4  teaspoon      sesame oil
        1  tablespoon    vegetable oil
      1/2  cup           finely minced red pepper
      1/2  teaspoon      finely minced hot green chile
        4  teaspoons     finely minced garlic
        4  teaspoons     finely minced ginger root
        1  cup           chicken stock
        2  tablespoons   thin soy sauce
        2  tablespoons   oyster sauce
        1  pound         firm bean curd, cut in 3/4-inch cubes, 
 			-- at room temperature
 
 
 Mix together the pork, the egg, 1 tablespoon of the cornstarch, the
 five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the
 sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the
 vegetable oil in a hot wok over very high heat, then add small clumps of
 the pork mixture. Stir-fry for about 1 minute, or until the clumps are
 browned and cooked through. Remove from wok and reserve.
 
 Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the
 minced red pepper, the minced green chile, the minced garlic, and the
 minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir
 well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high
 and add the chicken stock, soy sauce and oyster sauce. Stir well and bring
 to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold
 water in a cup, then stir into the wok. Gently stir in the bean curd cubes,
 taking care not to break them up.
 
 Remove from wok and place on serving platter. Sprinkle with the remaining
 half-teaspoon of sesame oil.
 
 Yield: 4 servings
 
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