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Dragon And Lily Pork

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Ingredients

Adjust Servings:
16 ounces firm tofu diced into 1/2 inch cubes
8 ounces pork tenderloin minced
1 tablespoon chili paste with garlic
1 tablespoon soy sauce
1/4 cup vegetable oil
2 tablespoons grated ginger
2 tablespoons minced garlic
1/2 cup chicken broth
2 tablespoons plum jelly
1 teaspoon szechwan pepper

Nutritional information

1392.7
Calories
212g
Calories From Fat
23.6g
Total Fat
4.4 g
Saturated Fat
37.4mg
Cholesterol
397.6mg
Sodium
247.7g
Carbs
6g
Dietary Fiber
6.6g
Sugars
42.1g
Protein
546g
Serving Size (g)
4
Serving Size

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Dragon And Lily Pork

Features:
    Cuisine:

    The original of this recipe I found in a Chinese cookbook by Virginia Lee. It used ground pork but I prefer to use minced pork for a firmer texture. I never could find Szechwan peppers until recently so I always used black pepper so feel free to substitute. The original did not use plum jelly, I added that and liked the contrast between the hot chili and the sweet plum. It shouldn't be too sweet so adjust the plum jelly according to your taste, but it should be fiery hot. If it is too hot just serve it over more rice to dilute the heat.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Dragon and Lily Pork, The original of this recipe I found in a Chinese cookbook by Virginia Lee. It used ground pork but I prefer to use minced pork for a firmer texture. I never could find Szechwan peppers until recently so I always used black pepper so feel free to substitute. The original did not use plum jelly, I added that and liked the contrast between the hot chili and the sweet plum. It shouldn’t be too sweet so adjust the plum jelly according to your taste, but it should be fiery hot. If it is too hot just serve it over more rice to dilute the heat., The original of this recipe I found in a Chinese cookbook by Virginia Lee. It used ground pork but I prefer to use minced pork for a firmer texture. I never could find Szechwan peppers until recently so I always used black pepper so feel free to substitute. The original did not use plum jelly, I added that and liked the contrast between the hot chili and the sweet plum. It shouldn’t be too sweet so adjust the plum jelly according to your taste, but it should be fiery hot. If it is too hot just serve it over more rice to dilute the heat.


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    Steps

    1
    Done

    Blend Together the Minced Pork, Chili Paste With Garlic, and Soy Sauce.

    2
    Done

    Heat Oil in Wok and Add Pork Mixture, Cook For About 1 Minute.

    3
    Done

    Add the Ginger and Garlic to the Wok, Cook Briefly.

    4
    Done

    Add Chicken Broth and Plum Jelly and Cook For About 1 Minute.

    5
    Done

    Make Sure That the Jelly Is Mixed in Thoroughly.

    6
    Done

    Add the Tofu Cubes and Stir Gently.

    7
    Done

    Heat For About Two Minutes.

    8
    Done

    Add Szechwan Pepper and Scallions.

    9
    Done

    Mix Cornstarch and Water and Add It, Stirring Gently.

    10
    Done

    Once the Sauce Is Thickened Serve Over White Rice.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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