Recipe by Keani
"Tofu and watercress are a great, flavorful combination, and a wholesome one, too! My teenage boys who don't like greens actually love this dish. Red chile garlic paste can be substituted for the ground black pepper."
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1 (2 pound)
boneless pork loin, cut into 1/2 inch strips
minced fresh ginger root
coarsely ground black pepper
watercress - rinsed, dried, cut into 1/2 inch lengths, thick stems discarded
1 (16 ounce) package
firm tofu, drained and cubed
I think the directions are incorrect. If you cook bean sprouts 10 min. they will be very overcooked, and no longer crunchy at all.
This recipe is quite good, the only thing I added was a bit of sugar since the soy sauce was too salty but turned out great. Actually in asian cooking, we cook sprouts until it throughly cooked quite a bit, it would be soft but retain some of the crunchiness, the taste of it change but still good. The watercress have such a good aroma to it.
I plugged in Pork and Watercress to see what came up, and your recipe was pretty close to mine, however I also add a little rice wine vinegar, mirin (sweetner) and small amount of sesame oil. I also added round onion, bok choy chinese cabbage along with the watercress and bean sprouts. In all the years I made this, my meat was sometimes a little on the tough side, by simmering in the sauce for 40 minutes per your instructions,before adding all the veggies, OMG!!!, IT WAS SOOO TENDER!! I now know what I was doing wrong all these years. Thank you sooooo much Keani. I love these types of recipes because they're inspiring and you can pretty much play with it. If I had shiitake mushrooms, they would have went in too. This is great over rice. Yummmy
This recipe was okay, but too salty from the soy sauce. I think next time, I'll add some brown sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tofu with Watercress and Bean Sprouts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 115
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