Recipe by spatchcock
Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn't have any peas. Watch out--this is HOT! But very, very good!!
Top Review by Zenserotonin
Thank you, spatchcock. This is one of the finest pork lunches I've ever tried. Very good. The dish is so multi-layered and complex with flavor, texture and heat. I will be preparing this dish frequently.
- 3 -4 cups fresh firm tofu, cut into 1/2 inch cubes
- 1 cup coarse ground pork
- 2 tablespoons white wine
- 1⁄2 teaspoon cornstarch
- 4 tablespoons vegetable oil
- 1 tablespoon szechuan hot bean sauce
- 1⁄2 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons light soy sauce or 2 tablespoons dark soy sauce
- 1 cup frozen green pea
- 2 teaspoons hot pepper oil or 1 teaspoon cayenne
- 1⁄4 cup chicken broth
- 1 dash salt, to taste (optional)
- 2 teaspoons cornstarch, mixed with
- 1 tablespoon water
- black pepper
- 2 scallions, minced
- 1 teaspoon sesame oil
Directions See How It's Made
- Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
- Then fry in a hot wok containing the vegetable oil.
- Cook for just a moment, and then add the bean curd cubes.
- Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
- Stir-fry for about 1 minute.
- Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
- Thicken the sauce with the cornstarch mixture.
- Garnish with the black pepper, scallions, and sesame oil.
- Serve hot.