One pkg (10 oz) firm tofu cut into small cubes
1/2 lb ground pork
2 chopped garlic cloves
2 TBSP hot bean sauce or szechuan sauce
3 TBSP soy sauce
2 TBSP chopped scallions
S & P
3 TBSP cornstarch dissolved in 3 TBSP water
1 cup ( I use more like 2) chicken broth
1 TSP sesame oil
Veg oil or EVOO
Cayenne or chopped chilis to taste
Boil bean curd cubes in chicken stock for 2-3 mins, drain, reserving stock.
Brown the ground pork in the veg or EVOO add garlic, hot bean sauce, s&p, and soy sauce.
Add stock and cayenne or chilis, then bean curd cubes. Add cornstarch paste and stir in well.
Bring to a boil and cook until sauce thickens. Sprinkle with scallions and sesame oil before serving on rice!
I usually stir fry snow peas and carrot sticks (celery would be good too) just for a minute so they're still crunchy and add to the bean curd just before serving. xoxo
made this tonight minus the tofu! yum! So good. I put it over uncle ben's microwave rice (rice is one thing that i can't cook well, uncle ben's 90 second rice packs always come out perfect) with sauteed broccoli, cabbage, carrots, and celery. thanks for sharing. it was delish!
ReplyDeleteYum to the original recipe and yum to your take on it kat. I think I'll make it tomorrow night!
ReplyDelete