Ingredients
- 8 ounces bean curd
- 2 pounds whole broccoli or 1 pound broccoli florets
- 2 large cloves garlic or 1 teaspoon minced garlic in oil
- 2 teaspoons shredded fresh ginger
- 1 tablespoon corn, safflower or canola oil
- 1 to 2 teaspoons hot chili-garlic paste
- 4 ounces lean ground pork
- 2 teaspoons cornstarch
- ⅔ cup chicken stock or broth
- 2 to 3 tablespoons hoisin sauce
- Nutritional Information
Nutritional analysis per serving (2 servings)
395 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 13 grams dietary fiber; 15 grams sugars; 37 grams protein; 36 milligrams cholesterol; 640 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 large servings
Preparation
- 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.
25 minutes
Dining and Cooking