Broccoli With Bean Curd and Pork

• 8 ounces bean curd
• 2 pounds whole broccoli or 1 pound broccoli florets
• 2 large cloves garlic or 1 teaspoon minced garlic in oil
• 2 teaspoons shredded fresh ginger
• 1 tablespoon corn, safflower or canola oil
• 1 to 2 teaspoons hot chili-garlic paste
• 4 ounces lean ground pork
• 2 teaspoons cornstarch
• 23 cup chicken stock or broth
• 2 to 3 tablespoons hoisin sauce

1. Drain bean curd and press between paper towels to remove moisture.
2. Cut into quarter-inch cubes.
3. If using whole broccoli cut off tough stems (discard or reserve them for another use) and cut florets into bite-size pieces.
4. Mince whole garlic and shred ginger.
5. Heat oil in wok or large skillet over very high heat.
6. Add garlic, ginger and chili paste and stir 30 seconds.
7. Reduce heat and add bean curd.
8. Stir for 2 minutes, or until bean curd begins to change its color.
9. Add pork and cook until it loses its pink color; stir frequently.
10. Add broccoli; cook for 2 minutes; stir frequently.
11. Mix cornstarch with a little of the stock.
12. Combine with remaining stock and hoisin sauce and stir into broccoli mixture.
13. Cover; reduce heat and simmer 3 to 5 minutes, until broccoli is just crisp tender.
14. Serve over noodles.

bean curd, broccoli, garlic, fresh ginger, corn, hot chiligarlic, lean ground pork, cornstarch, chicken, hoisin sauce

Taken from cooking.nytimes.com/recipes/10440 (may not work)