BBQ Pork With Tofu and Pea Pods in Hot Bean Sauce

Total Time
20mins
Prep 15 mins
Cook 5 mins

This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove

Ingredients Nutrition

  • 1 cup sliced Chinese barbecue pork (, buy in China-town or make your own)
  • firm tofu, sliced domino size
  • 1 cup pea pods, strings removed
  • oil (vegetable, Canola, peanut)
  • cornstarch, in a little water (for binder)
  • 3 drops sesame oil
  • Seasonings

  • 1 -3 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 minced shredded scallions or 2 minced shredded scallions
  • 1 teaspoon szechuan hot bean sauce
  • Sauce

  • 1 -2 teaspoon dark soy sauce
  • 1 teaspoon dry sherry
  • salt (optional)
  • 1 pinch sugar
  • hot pepper sauce (optional)
  • 14 cup chicken stock
  • extra hot sauce (as desired)

Directions

  1. Have a pot of boiling water handy when starting to cook this recipe.
  2. Keep a bowl handy lined with a sieve.
  3. When ready to start cooking carefully put the tofu into the boiling water.
  4. Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings.
  5. (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal).
  6. As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through.
  7. Add the pea pods and continue stirring until they're hot.
  8. Pour the tofu into a colander or sieve and let it drain while you continue the recipe.
  9. Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents.
  10. When it starts to bubble thicken it with a little of the binder.
  11. (The secret is to just draw the sauce together without making it gummy).
  12. Stir in a few drops of the sesame oil.
  13. Very carefully stir and toss in the tofu.
  14. Serve immediately on a heated platter with steamed rice.

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