Bean Curd and Spicy Pork

Ingredients

• 1 tablespoon toasted sesame oil
• 2 cloves garlic
• ½ teaspoon hot pepper flakes
• 2 tablespoons coarsely grated fresh ginger
• ¾ pound lean ground pork
• 8 cups broccoli florets (about 2 pounds whole broccoli)
• 1 pound firm tofu made with calcium sulfate, drained and cut into 1/2-inch cubes
• 1 cup chicken stock, the no-salt-added variety
• ¼ cup dry Sherry
• 3 tablespoons fermented black beans
• 2 teaspoons sugar
• 4 teaspoons soy sauce
• ¼ teaspoon salt
• 2 teaspoons cornstarch

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    452 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 31 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 45 grams protein; 51 milligrams cholesterol; 1158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a nonstick skillet, heat the oil, and saute the garlic, pepper flakes and ginger over medium heat for 30 seconds, stirring.
2. Add the pork, and stir to break up, cooking until the pork browns.
3. Add the broccoli, and stir well.
4. Stir in the tofu, stock, Sherry, black beans, sugar and soy sauce. Cover, and cook over medium-low heat for about 2 minutes, until the broccoli is tender but still crisp.
5. Mix the cornstarch with a little water to make a smooth paste. Stir into the skillet, and cook over low heat until the sauce thickens slightly. Season with salt. Serve over cooked rice.