Kathy #4 - Ma-Po's Bean Curd W/Pork (Zwt II - Asia)

READY IN: 15mins
Recipe by twissis

My sister again & this time with what she describes as "the best dish I make". I've luckily eaten a lot of her oriental dishes. If she says this is the best she makes, then take it to the bank! As with the past 3, her source is her "Wei-Chuan Cookbook" by Huang Su Huei.

Top Review by Jostlori

Loved this recipe! I did make a few changes due to personal preference - doubled the garlic and ginger, and subbed about 3/4 teaspoons chili oil for the black bean paste (which I can't get in this country). I also used mirin instead of the wine. Thanks for posting! Made for CQ14 Suitcase Gourmets.

Ingredients Nutrition


  1. Stir fry ginger, garlic & minced green onion for 1 min in sml amt of oil.
  2. Add pork & bean paste. Cook till pork is done.
  3. Add bean curd, 1 cup of water & next 4 ingredients. Simmer covered for 3 minutes.
  4. Mix cornstarch w/2 tbsp water & add to pan. Cook briefly till thickened & put in serving dish.
  5. Sprinkle w/black pepper, sectioned green onions & sesame oil. Serve w/rice.

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