[CH] More 'n one kinda black bean!
Doug Irvine (dougandmarie@home.com)
Thu, 20 Jan 2000 14:29:18 -0800
Curry came to West China from Burma, and whowever had the idea to
combine the well known preserved black bean with curry was a genius, for
the different, distinct flavors all. come through....I have not done
this one for awhile, and never this way and it was so good, that I
thought that it might be appreciated on the list, so here it is:
Pork shreds in black bean and curry with tofu
1 one lb block of tofu, weighted and drained of excess water, and cut
into pieces 1"X1"
8 ozs pork tenderloin, cut into matchsticks size
2 tbls dry sherry
3/4 cup sliced white onion
1 tbls good madras curry powder
2 cloves of garlic minced
1 one inch knob of ginger, minced
1 tbls black beans, rinsed and mashed up with one of the garlic
cloves
1 hab or serrano or red jal minced fine
1/2 cup chicken stock
1 tsp light soy sauce
1/2 tsp sugar
Place half of the minced ginger in the sherry, add the pork and marinate
for at least an hour then mix in enough corn starch to make a
mush...stick back in fridge, for another half hour. Meanwhile put a
little oil in a wok and stir fry the tofu pieces, removing them to a
plate to keep warm, then add the reserved pork shreds and cook these
until browned, remove and add to the tofu. Add a little more oil to the
wok and add the onion shreds, and sprinkle with the curry powder, cover
and cook on low for about ten minutes, then stir this around and add the
minced hot chile, garlic and rest of ginger. Add the chicken stock and
the black bean mixture.Let cook for a minute or two, then add the pork,
the tofu, soy sauce and sugar, raise heat to reduce any excess liquid.
Sprinkle a little sesame oil on this and serve with rice and whatever
stir fried veggie you desire...Cheers, Doug in BC