Thursday, January 20, 2011

Garlic Chives, Bean Curd with Shredded Pork

It did not cross my mind that this is another classic home-cooked dish until I googled for "garlic chives and bean curd".  I don't remember eating garlic chives as a child, probably my mum finds the taste is too strong for her likings or that we may not like it.  Anyway, saw some fresh garlic chives in the market, so just bought it.  And since I still have one piece of  yellow firm bean curd (or tau kwa) in my fridge, a quick stir-fry of tau kwa, mushroom, shredded pork with garlic chives would be a nice combination.


1 piece of tau kwa (thinly sliced and blanched in hot water) - note 1
1/2 rice bowl shredded pork - note 2
A small bunch of garlic chives (cut into 2 inches long)
2 to 3 dried Chinese mushrooms (soaked in water, thinly sliced.  Reserve liquid)
2 slices of ginger
2 cloves of garlic (minced)
1/2 tsp cornflour + 2 tbsp water (cornstarch solution)

1) For plain tau kwa, cut into thin slices, fried them with a little oil first, so that it does not breakdown easily during stir-frying.
2) I kept some stewed pork and gravy from another stewed dish.  This is an instant taste enhancer without adding any MSG to this dish.  Alternatively, you can use fresh pork, slice and marinate with soy sauce, sesame oil and pepper.


1) Heat oil in wok on high heat.  Add ginger, followed by Chinese mushroom. Stir-fry lightly to release aroma in the mushroom.  Push aside.
2) Add minced garlic, shredded pork and tau kwa (if using fresh pork, add the pork first, stir-fry lightly before adding the tau kwa).
3) Add the garlic chives, stir well to combine all ingredients.  Add the reserved liquid from soaking mushroom and stewed pork gravy (optional).
4) Add soy sauce to taste and add cornstarch solution. Stir well.
5) Add a dash of pepper and serve hot.

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