Provided by Marian Burros
Categories dinner, easy, lunch, quick, main course
Time 25m
Yield 2 large servings
Number Of Ingredients 10
Steps:
- Drain bean curd and press between paper towels to remove moisture. Cut into quarter-inch cubes.
- If using whole broccoli cut off tough stems (discard or reserve them for another use) and cut florets into bite-size pieces.
- Mince whole garlic and shred ginger.
- Heat oil in wok or large skillet over very high heat. Add garlic, ginger and chili paste and stir 30 seconds. Reduce heat and add bean curd. Stir for 2 minutes, or until bean curd begins to change its color.
- Add pork and cook until it loses its pink color; stir frequently. Add broccoli; cook for 2 minutes; stir frequently.
- Mix cornstarch with a little of the stock. Combine with remaining stock and hoisin sauce and stir into broccoli mixture. Cover; reduce heat and simmer 3 to 5 minutes, until broccoli is just crisp tender. Serve over noodles.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 8 grams, TransFat 0 grams
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