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 7413418 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

Bean Curd Sticks with String Beans


Bean Curd Sticks with String Beans
1/4 pound pork loin, cut into thin strips
1 Tablespoon corn starch
1 teaspoon sesame oil
1 teaspoon dark soy sauce
10 dried bean curd sticks or two sheets of dried bean curd prepared as indicated below
1 chili pepper, seeded and minced (optional)
1 teaspoon dried garlic slices
2 Tablespoons dried fried shallots
1 Tablespoon corn oil
1/2 pound green beans, ends removed
1. Mix pork with cornstarch, sesame oil, and dark soy and set aside for ten or fifteen minutes, no longer, then drain and reserve the liquid.
2. Soak bean curd sticks in warm mater for fifteen minutes, then cut away and discard thickened bent part and cut the rest into three-inch lengths. If using dried bean curd sheets, place them between wet and wrung out towels for fifteen minutes, then cut them into one-inch by three-inch pieces.
3. Mix garlic and shallots (chili pepper, if used). Heat oil and put this mixture in for half a minute, then add pork and fry just until it loses its pink color. Add the bean curd sheets or sticks and fry another minute before adding the marinating liquid and the string beans. Continue to stir-fry until all the liquid evaporates, but no longer than two 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