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  Added: Sep 23, 2006  •  Visited (983)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Braised Pork With Bean Curd Skin And Chinese Mushrooms
(Fu - Chu - Jou - Pien)
What You Need:
  • 4 dried Chinese mushrooms, 1 to 1½ inches in diameter
  • ¼ pound bean curd skin
  • 1 pound lean, boneless pork
  • 2 tablespoons soy sauce
  • ½ teaspoon sugar
  • 2 teaspoons cornstarch
  • 3 tablespoons peanut oil, or flavorless vegetable oil
  • 1 teaspoon salt

  • How To Cook:
    PREPARE AHEAD:
    1. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for 30 minutes. Remove them with a slotted spoon.

    2. Strain the water through a fine sieve and reserve ¼ cup of it. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms, and cut each cap into quarters.

    3. In a small bowl, cover the bean curd skin with 2 cups of boiling water and let it soak for 30 minutes. Then drain it, and cut it into strips 1 inch wide and 2 inches long.

    4. With a cleaver or sharp knife, trim and discard any fat from the pork. Holding the meat flat on a chopping block, cut it against the grain into slices l/8 inch thick. Then cut the slices into strips 1 inch wide and 2 inches long.

    5. In a large bowl, combine the soy sauce, sugar and cornstarch, and mix them together thoroughly. Add the pork strips and toss them about with a spoon to coat them with the mixture.

    6. Have the above ingredients, and the oil and salt within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 3 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.

    2. Add the pork and stir-fry for about 1 minute, or until the meat loses its reddish color. Drop in the bean curd skin, mushrooms and salt, and stir them about for a few seconds before pouring in the ¼ cup of reserved mushroom-soaking water.

    3. Bring to a boil, cover the pan and turn the heat down to low. Simmer undisturbed for 5 minutes, then transfer the entire contents of the pan to a heated platter and serve at once.

    To Serve: 2 to 4 as main course or 4 to 6 as Chinese meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Mushrooms
    Main Ingredient » Tofu
    Dish » Stew



     




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