INGREDIENTS:
For sauce
- 1/2 cup chicken broth
- 3 tablespoons chilli bean paste
- 3 tablespoons soy sauce
- salt to taste
- 10-12 ounces tokwa ( regular or soft (not silken) tofu), drained and cut into 1/2-inch cubes
- 1 1/2 to 2 tablespoons corn, peanut, or canola oil
- 1/2 lb (8 ounces) ( 250 g) ground pork
- 1 tablespoon plus 1 teaspoon finely minced garlic
- 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 1/2 teaspoons sesame oil
- 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder ( I used ground white pepper)
- 3 tablespoons thinly sliced scallion
- Make sauce:Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
- Poach tofu:Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
- Stir-fry pork:Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
- Finish stir-fry:Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
- Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
- Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion
Source: Home Cooking And Baking
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