Sichuan Braised Bean Curd Recipe
Ingredients
| Chicken broth | 1/4 Cup (16 tbs) (Sauce) | |
| Soy sauce | 2 Tablespoon (Sauce) | |
| Chili paste | 1 Teaspoon (Sauce) | |
| Sesame oil | 1 Teaspoon (Sauce) | |
| Vegetable oil | 2 Tablespoon (Sauce) | |
| Garlic | 2 Teaspoon, minced (Sauce) | |
| Minced ginger | 1 Teaspoon (Sauce) | |
| 4 whole dried red chili peppers | ||
| 1 tablespoon fermented black beans, rinsed and coarsely chopped | ||
| 2 green onions (including tops), cut into 2-inch pieces | ||
| 1/4 pound lean ground pork | ||
| Firm tofu package | 1 (Sauce) | |
| Bamboo shoots | 1/2 Cup (16 tbs), sliced (Sauce) | |
| 2 teaspoons cornstarch mixed with 4 teaspoons water | ||
Directions
Combine sauce ingredients in a small bowi and set aside.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling coat sides.
Add garlic, ginger, chili peppers, black beans, and green onion cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 1 1/2 minutes or until meat is browned and crumbly.
Stir in sauce, tofu, and bamboo shoots.
Cover and cook for 2 minutes.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling coat sides.
Add garlic, ginger, chili peppers, black beans, and green onion cook, stirring, until fragrant, about 5 seconds.
Add pork and stir-fry for 1 1/2 minutes or until meat is browned and crumbly.
Stir in sauce, tofu, and bamboo shoots.
Cover and cook for 2 minutes.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Chef
