Broccoli and Bean Curd With Pork

Ingredients

• 8 ounces bean curd
• 1 bunch broccoli
• 1 tablespoon vegetable oil
• 1 large clove garlic, minced
• 2 thin slices ginger, minced
• 1 to 2 teaspoons hot chili-garlic paste
• 4 ounces lean ground pork, optional
• 2 tablespoons hoisin sauce
• 1 green onion, finely chopped or 1 tablespoon minced Chinese parsley

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    358 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 30 grams protein; 33 milligrams cholesterol; 412 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Drain bean curd and press between paper towels to remove moisture. Slice into 1/4-inch cubes.
2. Remove tough stems from broccoli to remove moisture. Slice into 1/4-inch cubes.
3. Remove tough stems for soup or puree.
4. Heat oil in wok or large skillet; add garlic, ginger and chili paste and stir. When mixture begins to color, reduce heat and add bean curd. Stir for 2 or 3 minutes until bean curd begins to color. Add pork, if used, and cook until it loses pink color. Add broccoli and stir for 2 minutes. Add hoisin sauce; stir and cover. Reduce heat to simmer. Cover and cook for about 5 minutes. Serve.

25 minutes