Wednesday, June 18, 2014

Diced Tofu, Shitake and Pork

This is another childhood favorite, although I remember it as having "vege-meat" (wheat gluten) cubes as well.  My siblings and I (literally) fought over this dish! 

The best way to serve it?  Piping hot over a bowl of rice!  Oh, topped with spring onions!

To make it:

1 small onion, diced
3 cloves garlic, minced
400 grams lean ground pork (or any ground meat)
about 10 to 12 pieces dried shitake, rehydrated then diced
1 to 2 tablespoons light soy sauce
1 piece firm tofu, cubed
1 to 2 tablespoons oyster sauce
dark soy sauce, to taste (optional)
salt and pepper, to taste

Saute the garlic and onions.  Add the ground pork.  Sprinkle with a little salt and pepper; stir fry a couple of minutes.  Add the mushrooms.  Splash soy sauce, stir until the mushrooms are partly cooked.  Throw in the tofu.  Add oyster sauce.  The mixture should give up some liquid, if not, add about 1/4 to 1/2 cup stock or water.  Season to taste.  Simmer until everything is cooked.  If desired, thicken the dish with some cornstarch slurry.  Adjust seasonings, according ot personal taste.

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