Pork Tofu with Watercress and Bean Sprouts Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 29, 2009
I think the directions are incorrect. If you cook bean sprouts 10 min. they will be very overcooked, and no longer crunchy at all.
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Reviewed: Sep. 14, 2010
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.
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Reviewed: Jan. 6, 2012
This recipe was okay, but too salty from the soy sauce. I think next time, I'll add some brown sugar.
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Reviewed: Dec. 3, 2012
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
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Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA


 
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