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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hope you like it as much as I do. Ingredients:
4 ounces ground pork |
2 tablespoons dry sherry |
1 teaspoon cornstarch |
1/2 tablespoon fermented black beans, rinsed and mashed |
1/2 tablespoon chili paste with garlic |
1 teaspoon cayenne pepper |
2 tablespoons soy sauce |
3 cloves garlic, crushed |
1/2 teaspoon minced fresh ginger |
1 (14 ounce) package tofu, drained and cut into cubes |
1 cup frozen green peas |
1/2 cup chicken broth |
1 tablespoon cornstarch, mixed with equal parts water |
Directions:
1. In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.
2. In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
3. Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.
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