Family Style Bean Curd with Pork Recipe is one of my go to weeknight recipes. Quick to prepare, and doesn’t need much interaction. It is a more homestyle approach, as opposed to typical stir fry dishes you find in most Chinese Restaurants.
Family Style Bean Curd with Pork
Print recipe
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| By author | Dish Ditty |
Ingredients
- 2 tablespoons Cornstarch
- 2 cups Marinated Pork (diced)
- 2 tablespoons Garlic Olive Oil
- 2 cups Onion (sliced)
- 4 cups Napa Cabbage (sliced)
- 2 cups Baby Bok Choy (sliced)
- 1/4 cup Lo Mein Sauce (panda Brand)
- 1/2 cup Chicken Broth
- 1 tablespoon Sugar
Optional
- 1-2 Package Tofu (Baked or Firm, diced)
Directions
| Step 1 | |
| Mix the cornstarch with the marinated pork and set aside. | |
| Step 2 | |
| Heat the garlic oil and cook onions until just before they start to brown. | |
| Step 3 | |
| Add the pork and cook on high until the pork is browned. | |
| Step 4 | |
| Add remaining ingredients. Bring to a boil, mixing gently. *At this point, the dish can be served if you prefer to have the vegetables less cooked and the pork not as tender. I prefer to continue cooking. | |
| Step 5 | |
| Reduce heat to a simmer and cover. Cook for about 15 minutes. *If you have a claypot, you would put the ingredients in the claypot at this time and bake in the oven for 15 minutes. | |
