Tofu With Ground Pork Stir Fry Food

TOFU WITH GROUND PORK STIR-FRY

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil in a wok over high heat, and cook the garlic 1 minute. Place the pork in the wok, and cook 5 minutes, until evenly brown.
• Mix the mushrooms, tofu, and green onion into the wok. Stir in the chile pepper sauce, ketchup, and tamari. Continue cooking until heated through. Serve over the cooked rice.

CHINESE EGGPLANT AND PORK

Steps:

• Minced 4 cloves of garlic and cut 3 chili peppers.
• Wash and cut 1 stick of green onion and 2 small eggplants into wider strips.
• Turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside.
• After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, chopped garlic and chili peppers. Keep stir frying them until it changes color.
• Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar and 1/2 cup of water. Stir them a little bit and add corn starch mixture (3 teaspoons of water and 2 teaspoons of corn starch). Last, add the pan fried eggplants and green onion, then mix them with the sauce.

GROUND PORK STIR FRY WITH TOFU

Steps:

• Heat the oil in a large skillet over medium high heat, then add the pork. Brown the meat for 5 minutes, until almost fully cooked and mostly no longer pink.
• Add the garlic and ginger to the pan and stir it around for 60 seconds, until it starts to smell very aromatic.
• Deglaze the pan with the soy sauce, and scrape any brown bits off the bottom of the pan.
• Add the tofu, chili sauce, and bean paste to the pan, and cook for another 3 minutes, stirring constantly.
• Turn the heat off, then add the sesame oil, scallions, and sesame seeds. Serve hot with rice. Enjoy!

MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)

Steps:

• Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
• Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
• Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

TOFU WITH PORK AND CASHEWS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
• In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
• Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

SPICY PORK TOFU

Steps:

• Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that's been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce, add napa cabbage and sesame oil, continue cooking until the cabbage is wilted. Check seasoning.
• Plating: Spoon contents of wok over the tofu on a large serving platter, serve family style.

STIR-FRY MUSTARD GREENS WITH PORK AND DRY TOFU

Steps:

• In a wok, heat grape seed oil over medium. Sauté ginger and garlic for 20 seconds.
• Add pork and white pepper powder and combine well.
• Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked.
• Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes.
• Uncover and turn off heat. Stir in sesame seed oil.
• Serve with steamed rice or boiled Chinese-style noodles.

EASY GROUND PORK STIR FRY

Steps:

• Cook rice according to instructions on your package. I like to use a rice cooker. If using a pot on the stove, I recommend rinsing your rice 2-4 times, then placing in a large pot. I use the finger method (see above) to measure the rice, which usually comes to about 1 1/2 cups of water per 1 cup of rice. Cover with a lid and bring to a boil, then reduce to a lower simmer for 25 minutes. Remove from heat (but don't touch the lid!) and let "steam" for another 10 minutes off the heat before serving, if time allows.
• Heat a large pan or wok over high heat. Dump in the ground pork/beef and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side.
• When the pork is cooked through, add 1 Tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.
• Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown.
• Add the carrots and cook for about 5 minutes more. (Note: if using grated carrot here, just add with the next step with the leafy greens, no need to cook for the extra 5 minutes.)
• Add the ginger, garlic, cayenne powder, rice vinegar, 1 Tablespoon tamari/soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.
• Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!

PORK AND TOFU STIR FRY

Steps:

• It is best to have everything prepped before starting.
• Combine the stock, soy sauce, sesame oil, cornstarch, and chili-garlic sauce.
• Heat wok or large frying pan to medium hot.
• Add the oil, pork, garlic, and pepper flakes.
• Stir frequently to prevent garlic from burning and cook until pork is cooked through and lightly browned.
• Add the tofu and bamboo shoots and stir gently until heated through.
• Only about 1 minute.
• Stir the sauce one last time and pour into wok or pan.
• Stir gently until sauce is thickened and the tofu and pork is totally covered by sauce.
• Top with scallions.
• Eat alongside or over steamed rice and with an Asian veggie.
• Yum!

TOFU AND PORK STIR-FRY

Steps:

• Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
• Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
• Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.