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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend together the minced pork, chili paste with garlic, and soy sauce. | 2. Heat oil in wok and add pork mixture, cook for about 1 minute. | 3. Add the ginger and garlic to the wok, cook briefly. | 4. Add chicken broth and plum jelly and cook for about 1 minute. | 5. Make sure that the jelly is mixed in thoroughly. | 6. Add the tofu cubes and stir gently. | 7. Heat for about two minutes. | 8. Add Szechwan pepper and scallions. | 9. Mix cornstarch and water and add it, stirring gently. | 10. Once the sauce is thickened serve over white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	16	ounces	diced firm	653.1723	12.6099	78.3353	39.5532
pork tenderloin	8	ounces	minced	266.56	10.3712	40.768	6.8768
chili paste garlic	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
plum jelly	2	tablespoons		-	-	-	-
szechwan pepper	1	teaspoon		-	-	-	-
scallion	1/3	cup	sliced	10.6667	2.4467	0.61	0.0633
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
rice	6	cups		4073.7	846.375	83.694	35.52

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.