Hunan Bean Curd in Hot Meat Sauce
🕒 Cook Time: 10 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 25 minutes
🥢 Description:
Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn’t have any peas. Watch out–this is HOT! But very, very good!!
🍜 Recipe Category: Chinese
🔍 Keywords: Asian, < 30 Mins
Ingredients:
| Ingredients | Quantity |
|---|---|
| Firm tofu | 3 -4 |
| Pork | 1 |
| White wine | 2 |
| Cornstarch | 1/2 |
| Fresh ginger | 4 slices |
| Garlic cloves | 1 |
| Light soy sauce | 1/2 |
| Dark soy sauce | 2 |
| Frozen green pea | 2 |
| Cayenne | 1 |
| Chicken broth | 2 |
| Salt (optional) | 1/4 |
| Cornstarch | 1 |
| Water | 2 |
| Black pepper | 1 |
| Scallions | 2 |
| Sesame oil | 1 |
🌟 Nutritional Information (Per Serving):
- Calories: 498.8
- Fat Content: 37.8g
- Saturated Fat Content: 5.6g
- Cholesterol Content: 0mg
- Sodium Content: 1208.5mg
- Carbohydrate Content: 20g
- Fiber Content: 5.4g
- Sugar Content: 5.9g
- Protein Content: 22.2g
Instructions:
-
Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
-
Then fry in a hot wok containing the vegetable oil.
-
Cook for just a moment, and then add the bean curd cubes.
-
Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
-
Stir-fry for about 1 minute.
-
Add the chicken broth and optional salt, and stir over high heat until the mixture comes to a boil.
-
Thicken the sauce with the cornstarch mixture.
-
Garnish with the black pepper, scallions, and sesame oil.
-
Serve hot.
Enjoy the fiery flavors of this Hunan Bean Curd in Hot Meat Sauce, perfect for any Asian-inspired meal! 🌶️🍜
