Recipe by tgobbi
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
- 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
- 1 -3 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 minced shredded scallions or 2 minced shredded scallions
- 1 teaspoon szechuan hot bean sauce
- 1 -2 teaspoon dark soy sauce
- 1 teaspoon dry sherry
- salt (optional)
- 1 pinch sugar
- hot pepper sauce (optional)
- 1⁄4 cup chicken stock
- extra hot sauce (as desired)
Directions See How It's Made
- Have a pot of boiling water handy when starting to cook this recipe.
- Keep a bowl handy lined with a sieve.
- When ready to start cooking carefully put the tofu into the boiling water.
- Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings.
- (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal).
- 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.
- Add the pea pods and continue stirring until they're hot.
- Pour the tofu into a colander or sieve and let it drain while you continue the recipe.
- Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents.
- When it starts to bubble thicken it with a little of the binder.
- (The secret is to just draw the sauce together without making it gummy).
- Stir in a few drops of the sesame oil.
- Very carefully stir and toss in the tofu.
- Serve immediately on a heated platter with steamed rice.