BBQ Pork With Tofu and Pea Pods in Hot Bean Sauce

Name: BBQ Pork With Tofu and Pea Pods in Hot Bean Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-3 serving(s)
Ingredients: 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)

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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

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READY IN: 20mins

SERVES: 2-3

UNITS: US

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)
¹⁄₄

cup chicken stock
extra hot sauce (as desired)

DIRECTIONS

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.