Stir Fried Bean Curd With Ground Pork And Oyster Sauce Recipes

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PORK, GREEN BEAN & OYSTER STIR-FRY



Pork, green bean & oyster stir-fry image

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

1 tbsp lime juice
1 tbsp chilli bean paste or chilli sauce
75ml oyster sauce
1 tsp soy sauce
2 tbsp vegetable oil
400g pork fillet , cut into thin slices
2 garlic cloves , chopped
1 red onion , cut into chunky pieces
140g green bean , halved
steamed rice or noodle , to serve

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



Deep-Fried Bean Curd With Pork and Vegetables image

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

4 3-inch-by-3-inch-by-1-inch pieces bean curd (tofu)
2 cups oil for frying
1/2 pound lean raw pork
1 teaspoon cornstarch
1 teaspoon light soy sauce
2 teaspoons sake or dry sherry
1/4 teaspoon sugar
1/4 teaspoon peanut oil
1/2 cup bamboo shoots
1/2 cup celery
1/8 pound Smithfield ham
10 medium-size dried Chinese black mushrooms
1 clove garlic
2 teaspoons cornstarch mixed with a little water
1/8 teaspoon sugar
1 tablespoon oyster sauce
1/8 teaspoon pepper
2 tablespoons peanut oil
1/2 teaspoon salt
3/4 cup chicken stock or water

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



Deep-Fried Bean Curd With Oyster Sauce image

Provided by Robert Farrar Capon

Categories     dinner, one pot, main course, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

Vegetable oil for deep frying
1 pound firm tofu (bean curd), cut into 1-inch cubes
1 tablespoon peanut oil
1 large clove garlic, minced
1 teaspoon Chinese brown bean sauce
2 cups water
4 large ribs bok choy, cut into 1/4-inch slices
1 tablespoon sake or sherry
1/2 teaspoon sugar
2 tablespoons cornstarch mixed with 4 tablespoons cold water
2 tablespoons Chinese oyster sauce
2 scallions, trimmed and cut into 1/4-inch pieces
Fresh coriander leaves

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



Stir-Fried Bean Curd with Ground Pork and Oyster Sauce image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 16

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

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



Stir-Fried Broccoli in Oyster Sauce image

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

Kosher salt
1 bunch broccoli (about 1 3/4 pounds)
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 teaspoons finely grated fresh ginger
1 red jalapeno or Fresno chile, finely chopped (seeded optional)
1/4 cup oyster sauce
2 teaspoons rice wine vinegar

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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