Tokwa Baboy And Shrimp In Kinchay And Black BeansFrom betchie 7 years ago
- 4 tablespoon canola oil shopping list
- 1 ¾ pounds pork cut into medium dice shopping list
- 1 package firm tofu, 1 pound 3 oz, cut into medium dice shopping list
- 1 large yellow onion, peeled and small diced shopping list
- 3 garlic cloves, minced shopping list
- 1 large bunch of Chinese celery, chopped (The secret to this dish is lots of Chinese celery. If you do not have Chinese celery you can use the regular celery and make sure you use the leaves as well. shopping list
- 1 can black beans, washed 2x and drained – it is salty, needs to be washed shopping list
- 1 pound medium size shrimp, peeled and deveined shopping list
- 1 cup pork bouillon/broth or the pork juice shopping list
- ½ cup soy sauce shopping list
- 1 tablespoon cornstarch shopping list
- 1 package, Miki/Low mein noodles shopping list
How to make it
- Heat a large deep sauté pan with 2 tablespoon of oil for 2 minutes. Saute pork for 12 minutes then add tofu and cook for another 5 minutes over medium to high heat until pork and tofu are cooked and tender.
- Add shrimp and cook for another 2 minutes until shrimp are cooked and turn opaque in color.
- Remove the pork , tofu and shrimp mixture from pan, drain excess juice. Reserve the juice.
- Set pork, tofu and shrimp in a large bowl and set on the side.
- Put the pan back on the stove and heat 2 tablespoons of oil for 1 minute.
- Add onion and cook for 3 minutes until onions are slightly brown, add garlic, black beans and celery and cook for 2 minutes.
- Add noodles and cook for 2 minutes.
- Dissolve cornstarch with the broth and soy using a small bowl.
- Add cornstarch mixture into the pan and keep stirring until it thickens.
- Toss the noodles with the rest of the ingredients well. Cook for another 2 minutes.
- Transfer noodles in a big platter and pour over surf and turf on top.