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My review
Pork Tofu with Watercress and Bean Sprouts
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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Ingredients
1 h 20 m servings 245 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
- Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.
Nutrition Facts
Per Serving: 245 calories; 12.7 g fat; 6.5 g carbohydrates; 27.2 g protein; 55 mg cholesterol; 1876 mg sodium. Full nutrition
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12/29/2009
I think the directions are incorrect. If you cook bean sprouts 10 min. they will be very overcooked, and no longer crunchy at all.
9/14/2010
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 ...
12/3/2012
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 ...
1/6/2012
This recipe was okay, but too salty from the soy sauce. I think next time, I'll add some brown sugar.