Bean Curd In Hot Meat Sauce Recipe
Ingredients
| Cake | 1 | |
| Ground pork | 1 Cup (16 tbs) | |
| 2 tablespoons white wine Cornstarch | ||
| Peanut oil | 4 Tablespoon | |
| Chili garlic sauce | 1 Tablespoon, mixed | |
| Minced ginger | 1/2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 tablespoons light or dark soy sauce | ||
| Frozen green peas | 1 Cup (16 tbs) | |
| 2 teaspoons hot pepper oil or 1 teaspoon cayenne | ||
| Chicken broth | 1/4 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Black pepper | 1 To taste | |
| 2 green scallions, minced | ||
| Sesame oil | 1 Teaspoon | |
Directions
Cut the bean curd into 1/2-inch cubes, and drain in a colander.
Marinate the pork in a mixture of the white wine and 1 teaspoon cornstarch for a few minutes.
Then fry in a hot wok containing the peanut oil.
Cook for just a moment, and then add the bean curd cubes.
Add the hot bean sauce or mein see mixed with red chili and garlic paste, 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 a mixture of 1 tablespoon water mixed with 1 tablespoon cornstarch.
Garnish with the black pepper, scallions, and sesame oil.
Marinate the pork in a mixture of the white wine and 1 teaspoon cornstarch for a few minutes.
Then fry in a hot wok containing the peanut oil.
Cook for just a moment, and then add the bean curd cubes.
Add the hot bean sauce or mein see mixed with red chili and garlic paste, 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 a mixture of 1 tablespoon water mixed with 1 tablespoon cornstarch.
Garnish with the black pepper, scallions, and sesame oil.
Chef
