Kathy's Main-Course - Ma-Po's Bean Curd With Pork

Prep Time
Cook Time
Ready In

"Kathy is my sister. She & her DH have lived & spent a lot of time in the orient. He was raised there as his Dad was a marine biologist doing research for the US Navy in Taiwan. I asked her to give me a selection of her favorite recipes for an oriental meal & this is the main-course she picked. She further described it as the "best dish I make". As with her other recipes, her source was her "Wei-Chuan Cookbook" by Huang Su Huei. Enjoy!"

Original is 4 servings


  • Serving Size: 1 (195.3 g)
  • Calories 294.4
  • Total Fat - 22.1 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 31.8 mg
  • Sodium - 1708 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 1 g
  • Sugars - 0.4 g
  • Protein - 18.1 g
  • Calcium - 491.1 mg
  • Iron - 8.4 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Stir fry ginger, garlic & minced green onion for 1 min in a small amount of oil.

Step 2

Add pork & bean paste. Cook until pork is done.

Step 3

Add bean curd, 1 cup of water & next 3 ingredients. Simmer covered for 3 min.

Step 4

Mix cornstarch w/2 tbsp water & add to pan. Cook briefly intil thickened & put in a serving dish.

Step 5

Sprinkle w/black pepper, sectioned green onions & sesame oil. Serve w/rice.


  • No special items are required

1 Reviews


Pure deliciousness. The pork gives this a nice flavor. I had both kinds of brown bean sauce in the frig, the ground as well as the hot, and decided to use the first one with just an extra teaspoon of the hot, so it wouldn't be too hot for us. I also omitted the salt and added water chestnuts for extra veg and crunch - and they worked nicely. A really great dish - everything is spot on.


review by:
(1 Mar 2015)

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