Sichuan Braised Bean Curd
|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|
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.