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Pork with Bean Curd and Chinese Celery


Pork with Bean Curd and Chinese Celery
2 boneless six-ounce pork chops, sliced very thin then cut into two-inch lengths
2 Tablespoons minced garlic
4 slices fresh ginger, peeled and minced
1/2 teaspoon salt
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1 Tablespoon vegetable oil
1/2 cup thinly sliced onion
2 nine by twelve inch pieces fresh bean curd sheets, cut into very thin two-inch strips.
5 stalks Chinese celery, cut into two inch pieces, each cut in half lengthwise
1 cup chicken broth
2 Tablespoons sesame oil
1. Marinate pork pieces for half an hour in garlic, ginger, salt, cornstarch, and soy sauce.
2. Heat a medium-size pot, add the oil, and stir-fry for two minutes over medium heat. Then add bean curd pieces, pork and its marinade, celery, and the water or chicken broth. Bring to just under the boil, reduce the heat, and simmer for half an hour.
3. Add sesame oil, simmer another minute or two, then serve.

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