Serves:2-4
Preparation time:1+ hours
Marinating time:1 hour
Difficulty:Easy
Ingredients:
- 250g lean pork mince
- 2 cloves garlic, crushed
- ½ thumb ginger, peeled and grated
- 1 tbsp.Shaosing rice wine
- 1 tbsp.neutral oil
- 3 spring onions, finely sliced, dark green tops reserved
- 1 tbsp.chilli bean sauce
- 1 cup Asian (plain) chicken stock
- 1 tbsp.Chang’s Oyster Sauce
- 1 tbsp.Chang’s Hoisin sauce
- 1 tbsp.cornflour, dissolved in half a cup of cold water
- 3-400g firm bean curd (tofu), cut into1cm cubes
- ½ - 1 medium red chilli, finely sliced
Method:
- Marinate the pork with the garlic, ginger and rice wine for about an hour.
- Heat the oil in a wok and add the pork, stirring occasionally until it has nearly all changed colour. Add the spring onions and sliced chilli and cook for another thirty seconds.
- Add the chilli bean sauce, Chang’s Oyster and Hoisin sauces and stir well to incorporate. Add the chicken stock and cook for a minute, stirring occasionally. Add the cornflour and stir until the sauce boils and thickens. Gently fold through the tofu until hot and transfer to a serving plate. Top with the sliced dark green spring onion and serve with boiled rice.
- Serves four as part of a Chinese meal/banquet.
- Gluten Free dependant upon the brand of chicken stock used.
