BBQ Pork With Tofu and Pea Pods in Hot Bean Sauce
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 5.2084 |
| Energy (kCal) | 88.3471 |
| Carbohydrates (g) | 17.4403 |
| Total fats (g) | 1.115 |
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Cuisine
Asian >> Chinese and Mongolian >> Chinese
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Have a pot of boiling water handy when starting to cook this recipe. | 2. Keep a bowl handy lined with a sieve. | 3. When ready to start cooking carefully put the tofu into the boiling water. | 4. Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings. | 5. (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal). | 6. As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through. | 7. Add the pea pods and continue stirring until they're hot. | 8. Pour the tofu into a colander or sieve and let it drain while you continue the recipe. | 9. Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents. | 10. When it starts to bubble thicken it with a little of the binder. | 11. (The secret is to just draw the sauce together without making it gummy). | 12. Stir in a few drops of the sesame oil. | 13. Very carefully stir and toss in the tofu. | 14. Serve immediately on a heated platter with steamed rice. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chinese barbecue pork | 1 | cup | sliced | - | - | - | - |
| tofu | sliced firm | - | - | - | - | ||
| pea pod | 1 | cup | - | - | - | - | |
| oil vegetable | - | - | - | - | |||
| cornstarch | - | - | - | - | |||
| sesame oil | 3 | drops | - | - | - | - | |
| garlic | 1 -3 | teaspoon | minced | 0.0 | 0.0 | 0.0 | 0.0 |
| ginger | 1 | teaspoon | minced | 1.6 | 0.3554 | 0.0364 | 0.015 |
| scallion | 2 | minced shredded minced shredded | 64.0 | 14.68 | 3.66 | 0.38 | |
| szechuan bean sauce | 1 | teaspoon | - | - | - | - | |
| dark soy sauce | 1 -2 | teaspoon | - | - | - | - | |
| sherry | 1 | teaspoon | - | - | - | - | |
| salt | - | - | - | - | |||
| sugar | 1 | pinch | 1.1471 | 0.2869 | 0.0 | 0.0 | |
| hot pepper sauce | - | - | - | - | |||
| chicken stock | 1/4 | cup | 21.6 | 2.1180000000000003 | 1.5119999999999998 | 0.72 | |
| extra sauce | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.