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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes. | 2. Then fry in a hot wok containing the vegetable oil. | 3. Cook for just a moment, and then add the bean curd cubes. | 4. Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne. | 5. Stir-fry for about 1 minute. | 6. Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil. | 7. Thicken the sauce with the cornstarch mixture. | 8. Garnish with the black pepper, scallions, and sesame oil. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	3 -4	cups	cut firm	0.0	0.0	0.0	0.0
pork	1	cup	ground	-	-	-	-
white wine	2	tablespoons		-	-	-	-
cornstarch	1/2	teaspoon		5.08	1.2169	0.0035	0.0007
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
szechuan bean sauce	1	tablespoon		-	-	-	-
ginger	1/2	tablespoon	minced	2.4	0.5331	0.0546	0.0225
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
green pea	1	cup	frozen	117.45	20.9525	7.859	0.58
cayenne	2	teaspoons		11.448	2.0387	0.4324	0.6217
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
salt	1	dash		-	-	-	-
cornstarch	2	teaspoons	mixed	5.08	1.2169	0.0035	0.0007
water	1	tablespoon		0.0	0.0	0.0	0.0
black pepper				-	-	-	-
scallion	2		minced	64.0	14.68	3.66	0.38
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

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