PORK-AND-TOFU STIR FRY
12 ounce firm tofu
1 pound pork tenderloin
3 garlic cloves
1/2 tablespoon cornstarch
1 teaspoon hot-pepper paste or chili-garlic sauce
1 teaspoon red pepper flakes
2 teaspoons sherry
2 teaspoons soy sauce
1 teaspoon peanut oil
1 tablespoon sesame oil
1/2 cup chicken or vegetable stock
a wok would be nice as well
Cut tofu into 1/2″ cubes. Use food processor to shred pork. Mince garlic cloves.
Add pork, garlic, cornstarch, hot-pepper paste, red pepper flakes, oil, sherry, and soy sauce to mixing bowl. Toss ingredients until pork is thoroughly coated. (You make take the toss instruction in a non-culinary way if your guests look upon your efforts and say, “Ew, I don’t like Chinese.”)
Add peanut oil, sesame oil, and ingredients from mixing bowl to skillet. (Ask for a wok for Christmas.) on medium-high heat for 2-to-3 minutes or until pork is no longer pink. Stir frequently. Add tofu. Sauté for 1 minute or until tofu is heated through. Stir in chicken stock and cook covered on medium-high heat for 2 minutes. Goes well with rice.
1) It’s comforting to know that the Earth’s orbit will not be affected if all billion or more Chinese jump off a chair at the same time. Physicists say so. So there. So no nation needs to develop a counter-jumping program.
2) However, an experiment in Britain in 2001 had school kids jumping off chairs at the same time. The reason for this trial completely escapes me. Sounds like fun though. Anyway, this scientific research caused a 2.0 earthquake. 2.0! Pshaw, I’m from California. That’s not an earthquake. Pish!
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.