INGREDIENTS:
- 1/2 lb minced pork
- 1 package tofu (not silken), sliced into cubes
- 3 tablespoon grapeseed oil or peanut oil
- 2 teaspoon Sichuan peppercorn or black peppercorn, crushed
- 4 dried chilies
- 1 tablespoon Korean chili flakes (optional)
- 3 green onion, chopped
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoon doubanjiang (Chinese chili ban paste)
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoon water
- Combine pork with rice wine, soy sauce, and 1/2 tablespoon of garlic. Mix well and set aside.
- Boil a pot of water with a little bit of salt, and blanch the tofu cubes for 1-2 minutes. Drain and set aside; this is an optional step to firm up the surface of tofu so that they don’t break easily when stir-fried.
- In a small mixing bowl combine doubanjiang, oyster sauce, sugar, rest of the garlic, ginger. Mix well and set aside.
- Heat a wok or skillet over med-high heat. Add oil, dried chili, Korean chili flakes (if using for extra heat), and crushed peppercorns. Sitr-fry for 10 seconds. Add the green onion, and stir-fry for 10 seconds. Add the pork and stir-fry untio they are no longer in pink.
- Add the doubanjiang mixture to the pork and stir well. Pour the chicken stock and bring to boil, then simmer for 3 minutes. Combine cornstarch with water in a small bowl and pour over the tofu. Cook for 1-2 more minutes until thickened. Serve over steamed rice.
Source: Beyond Kimchee
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