TOKWA BABOY and SHRIMP IN KINCHAY AND BLACK BEANS

 

Prep Time: 20 minutes

Cooking Time: 35 minutes

Serves: 8

 

4 tablespoon canola oil

1 ¾ pounds pork cut into medium dice

1 package firm Tofu, 1 pound 3 oz, cut into medium dice

1 large yellow onion, peeled and small diced

3 garlic cloves, minced

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. )

1 can black beans, washed 2x and drained – it is salty, needs to be washed

1 pound medium size shrimp, peeled and deveined

1 cup pork bouillon/broth or the pork juice

½ cup soy sauce

1 tablespoon cornstarch

1 package, Miki/Low mein noodles

 

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.