|Hot chile bean sauce||1 Tablespoon (Pulnumone Brand, Korean)|
|Hot chili bean sauce||1 Tablespoon (Pulnumone Brand, Korean)|
|Hot bean paste||2 Teaspoon (Korean Wings Brand)|
|Black bean chile||1 Tablespoon (master sauce brand)|
|Black bean chili||1 Tablespoon (Master Sauce Brand)|
|Ground lean pork||1⁄2 Pound|
|White pepper||To Taste|
|Light soy sauce||1 Teaspoon|
|Ginger puree||1 Teaspoon|
|Firm tofu||16 Ounce, diced into small pieces|
|Gingelly ash oil/Prickly ash oil||2 Teaspoon (Szechwan Pepper Oil)|
|Gingelly oil||2 Teaspoon (Prickly Ash oil/szechwan pepper oil)|
|Minced garlic||1 Tablespoon|
|Garlic||1 Tablespoon, minced|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Scallions||1⁄4 Cup (4 tbs), minced|
|Cornstarch||2 Teaspoon (Mixed With 1 Tbls Water)|
|Sesame oil||1 Teaspoon|
|Peanut oil||2 Teaspoon (To Fry Ginger And Garlic Until Fragrant)|
|Green onions/Coriander||1 Tablespoon, chopped (Scallions For Garnish)|
In a bowl, combine pork, soy sauce, gingly oil and hot chile bean paste.
Dice bean curd into 1/3” sized pieces.
Heat wok over high heat until drop of water sizzles, add the peanut oil, ginger, garlic, stir fry for about 30 seconds until it becomes pungent, add the pork mixture, stir fry for about a minute, sprinkle with white pepper, add the chicken stock and cook for about five minutes.
Put in the tofu pieces, and gently stir them in, being careful not to break them up. Cook for about another two to three minutes, then add the scallions and the sesame oil, stir until a little thickened, and serve, adding more sesame oil if desired.
Garnish with more onions and or cilantro serve with Thai steamed rice