What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7413375 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Red Bean Curd, Pork, and Potatoes


Red Bean Curd, Pork, and Potatoes
1 pound boneless pork butt, cut into bite-size pieces
1 Tablespoon sherry
2 slices fresh ginger
2 Tablespoons mashed red bean curd
1 teaspoons thin soy sauce
1 teaspoon sugar
2 medium potatoes, peeled and cut into bite-sized pieces
1. Put pork pieces into a pot, add two cups water to cover them, bring to the boil, and skim off the foam.
2. Add the sherry and fresh ginger, reduce heat, cover, and simmer for half an hour.
3. Add mashed bean curd, soy sauce, and sugar and return to the boil, then reduce heat and simmer another fifteen minutes, then add the potatoes and simmer another fifteen minutes, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720