Storebought brown bean sauce takes the work out of chopping fermented black beans in this quick and easy version of the classic Szechuan dish.
Serves 4
Chinese Recipes Index
Serves 4
Chinese Recipes Index
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 pound firm tofu
- 1/4 pound ground pork
- Marinade:
- 1 tablespoon soy sauce
- Pinch of cornstarch
- Other:
- 2 green onions (scallions, spring onions)
- 1 clove garlic
- 2 tablespoons oil for stir-frying
- 2 tablespoons black bean sauce
- 1/4 teaspoon chile paste with garlic
- 2 tablespoons water or chicken broth
- 1 teaspoon Szechuan peppercorn or ground coriander
Preparation:
Drain the tofu and cut into cubes. Marinate the ground pork in the soy sauce and cornstarch for 20 minutes.
Wash the green onions and cut on the diagonal into 1-inch pieces. Peel and finely chop the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chile paste and garlic. Stir-fry until aromatic (about 30 seconds). Add the ground pork. Stir-fry until the pork is nearly cooked through.
Lower the heat to medium, and add the brown bean sauce and the tofu cubes. Cook over medium heat until the tofu is browned (8 to 10 minutes). Add water or chicken broth as needed. Just before serving, sprinkle with the Szechuan peppercorn or ground coriander.
Wash the green onions and cut on the diagonal into 1-inch pieces. Peel and finely chop the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chile paste and garlic. Stir-fry until aromatic (about 30 seconds). Add the ground pork. Stir-fry until the pork is nearly cooked through.
Lower the heat to medium, and add the brown bean sauce and the tofu cubes. Cook over medium heat until the tofu is browned (8 to 10 minutes). Add water or chicken broth as needed. Just before serving, sprinkle with the Szechuan peppercorn or ground coriander.
