Bean Curd In Hot Meat Sauce
|Bean curd cake||1 (Fresh Firm Or Chinese-Style)|
|Ground pork||1 Cup (16 tbs)|
|White wine||2 Tablespoon|
|Peanut oil||4 Tablespoon|
|Hot bean sauce/Mein see and mixed with red chili and garlic paste||1 Tablespoon|
|Minced fresh ginger||1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Light soy sauce||2 Tablespoon|
|Frozen green peas||1 Cup (16 tbs)|
|Hot pepper oil/1 teaspoon cayenne||2 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Green scallions||2 , minced|
|Sesame oil||1 Teaspoon|
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.