Family Style Bean Curd with Pork Recipe

Family Style Bean Curd with Pork is one of my go to weeknight recipes. Quick to prepare, and doesn’t need much interaction.

This recipe was created after having a similar dish at one of our favorite Chinese Restaurants, 4-5-6 in San Jose. A more homestyle approach, as opposed to typical stir fry dishes you find in most Chinese Restaurants.

Family Style Bean Curd with Pork

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.

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