Stir-Fry
A stir-fry of mung bean sprouts combined with silken tofu and fried tofu, paired with shredded pork and Chinese chives for a rich variety of textures.
Ingredients
pork loin
4 ounces
vegetable oil
3 tablespoons
garlic (minced (1 tablespoon))
3 cloves
soft tofu (not silken, cut into 1- by 1½-inch pieces)
6 ounces (about ½ package)
fried tofu (1- by 1½-inch pieces (or see recipe on page 122))
6 ounces (about ½ package)
fresh mung bean sprouts (tails snapped off)
4 cups
soy sauce or fish sauce
3 tablespoons
sugar (optional)
1 teaspoon
Chinese chives (cut into 2-inch lengths)
¼ cup
Ground white pepper (to taste)
Instructions
1
Step 1
handle the pork partially frozen so that it is easier to cut (if it's fresh, place in the freezer for about 30 minutes). Cut the pork along the grain into 1½-inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into J-inchthick slices.
2
Step 2
Preheat a large wok or skillet over medium heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Add the garlic and cook until golden and fragrant, 15 to 30 seconds. Throw in the pork and stir and cook until the meat just loses its blush, about 2 minutes. Add both types of tofu, followed by the bean sprouts. Sprinkle with the soy sauce and sugar and toss gently for 1 minute, being careful not to break up the soft tofu. Add the chives and white pepper and stir everything swiftly, but gently, around the wok. once the ingredients are heated through, about 1 minute, remove from the heat. Serve with freshly steamed rice
