PORK, GREEN BEAN & OYSTER STIR-FRY
A rich Asian dish of noodles or rice that's ready in 20 minutes - a wholesome midweek family supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
- Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.
Nutrition Facts : Calories 233 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2.42 milligram of sodium
DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES
Provided by Robert Farrar Capon
Categories dinner, main course
Time 30m
Yield 4 to 6 servings if part of a meal of several courses
Number Of Ingredients 20
Steps:
- Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
- Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
- Add pork, and stir-fry 2 minutes.
- Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
- Add stock, cover and boil 2 minutes.
- Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 60 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
DEEP-FRIED BEAN CURD WITH OYSTER SAUCE
Provided by Robert Farrar Capon
Categories dinner, one pot, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
- Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 40 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams
STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 16
Steps:
- 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.
STIR-FRIED BROCCOLI IN OYSTER SAUCE
When I was growing up in Brooklyn, many of my friends had working parents who would leave them money to buy Chinese takeout for dinner. I would crave their chicken wings, plantains and chicken with broccoli, but my mother was less than happy with my junky leanings. So she decided to make better Chinese takeout food at home, which is how this simple broccoli dish came about. It's been a hit ever since. I never order chicken with broccoli at my local takeout anymore. (Chicken wings are a different story.) -Vivian Chan, Recipe Tester
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
- Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.
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- Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.
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- Heat a flat-bottomed cast iron pan over medium high heat. Before it starts to smoke, add 1 tablespoon of oil, and tilt the pan so the oil coats the bottom of the pan. Add the tofu and pan fry on both sides—3-5 minutes on each side until golden brown. Turn off the heat and set aside.
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- Heat a wok over high heat until smoking. Add half the peanut oil and, when hot, stir-fry the pork in two batches till just coloured and almost cooked through. Remove the pork from the wok, set aside and wipe the wok clean.
- Reheat the wok with another tablespoon of oil and stir-fry the snow peas until just tender; remove them from the wok also.
- Heat the last tablespoon of oil in the wok and stir-fry the ginger, garlic and hot bean paste until fragrant. Deglaze the wok with the Shaoxing wine, then add the soy sauce, vinegar, sugar and stock and simmer for 2 minutes. Return the pork and snow peas to the wok and toss together.
- Spoon into a bowl, season to taste with white pepper, and sprinkle with spring onions and coriander to serve.
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