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Sichuan Braised Bean Curd

Chef.at.Home's picture
Ingredients
  Chicken broth 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Chili paste 1 Teaspoon
  Sesame oil 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Minced garlic 2 Teaspoon
  Minced fresh ginger 1 Teaspoon
  Whole dried chili peppers 4
  Fermented black beans 1 Tablespoon, rinsed and coarsely chopped
  Green onions 2 , cut into 2-inch pieces (Including Tops)
  Lean ground pork 1⁄4 Pound
  Firm tofu 1 Pound, drained and cut into 1/2-inch cubes (1 Package)
  Sliced bamboo shoots 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon, mixed
  Water 4 Teaspoon
Directions

Preparation Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, chili peppers, black beans, and green onions; 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.

Recipe Summary

Cuisine: 
Chinese
Ingredient: 
Tofu

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