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| 4 Esslöffel | oil |
| 1 Scheibe | Fresh ginger; chopped fine |
| 1/2 | scallion finely chopped |
| 4 x ca. 30 g | pork minced |
| 2 Esslöffel | Soy sauce; dark |
| 1 Esslöffel | sherry |
| 4 | Pieces tofu (from block 1/2" thick); cubed |
| 1 Teelöffel | Chili paste with garlic |
| 1/8 Teelöffel | Sugar (or equilvalent sweetener) |
| 1 1/2 Teelöffel | cornstarch |
| 1 | cloves garlic finely chopped |
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1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute. Remove mixture to plate.
2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past and sugar/sweetener.
3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add dissolved cornstarch to thicken (optional). Add garlic. Stir gently into sauce.
Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g Carbohydrate; 15mg Cholesterol; 427mg Sodium
Reheat prior to serving. [Nutritional values are off due to ingredient list. Lc apprx. 8.5 gr per serving.]
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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