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Title: Stir-Fried Roast Pork And Bean Curd #2
Yield: 4 Servings

Ingredients

    1/2 lb roast pork
      3    or
      4    bean curd cakes
      3 tb oyster sauce
    1/2 c  water
      1 pn sugar
      2 ts cornstarch
      2 tb water
  1 1/2 tb oil
  1 1/2 tb oil

Instructions

1. Slice roast pork. Cut bean curd in half, then each half in 3 or 4
slices.

2. In one cup, combine oyster sauce, water and sugar. In another, blend
cornstarch and remaining cold water to a paste.

3. Heat oil. Add roast pork, stir-fry to heat through, then remove from
pan.

4. Heat remaining oil. Add bean curd and stir-fry gently, or tilt pan to
heat bean curd through (about 1 minute).

5. Stir in oyster sauce mixture and heat quickly. Then cook, covered, 2
minutes over medium heat.

6. Add cornstarch paste and simmer, stirring, 1 minute.

7. Return roast pork, stir-frying only to reheat. Serve at once.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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