Recipe Ingredient
- 1 lb (500 g) fresh bean curd (tofu)
- 2 oz (60 ml) vegetable oil
- 1 tsp dried shrimps, soaked and chopped
- 2 tsp sweet fermented flour sauce (substitute sweet bean paste or
- hoisin sauce)
- 1 tsp scallions, chopped
- 1 tsp fresh ginger, chopped
- 1 tsp garlic, chopped
- 3 1/2 oz (100 g) minced lean pork
- 5 tsp soy sauce
- 2 tsp rice wine
- 2 tsp fresh coriander (or cilantro), chopped
- 3 1/2 fl oz (100 ml) high stock
- 1 tbsp cornstarch (cornflour) dissolved in tbsp water
- 3 tbsp (50 ml) peppercorn oil
- 1/2 tsp MSG (optional)
Instructions
- Place the bean curd in a heat-proof bowl and steam for 10 minutes. Remove, drain, and cut into 1/2 inch 91 cm) cubes. Set aside.
- Heat oil in a wok over high heat to just warm about 160oF(70oC). Add the shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and pork. Stir-fry for 2 minutes.
- Add the soy sauce, rice wine, and stock. Stir and bring to a boil. Add the cornstarch-water mixture and cook, stirring, until the sauce thickens. Pour over the bean curd.
- Add coriander and MSG, sprinkle with the peppercorn oil, and serve.