Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 100 gm pork mince
- 2 tsp minced ginger
- 2 cloves garlic, minced
- 4 pieces (280 gm) tofu
- 1 cup salt-reduced chicken stock
- 1 spring onion, finely chopped, for garnish
- 1 tsp light soy sauce
- 2 tsp water
- 1 tsp shaoxing wine
- ½ tsp corn flour / corn starch
- pepper, to taste
- 1 Tbsp chilli bean sauce (豆瓣醬)
- 1 tsp sugar
- 2 tsp oyster sauce
- Thickening:
- 2 tsp corn flour / corn starch
- 2 Tbsp water
- Mix pork with marinade well. Set aside.
- Absorb the excess water from the tofu with kitchen towels. Cut tofu into thick pieces. Season with a little of salt. Pan fry tofu over medium heat until both sides are lightly brown. Set aside.
- In the same pan, heat oil to stir fry the pork until its colour turns. Add minced ginger and garlic. Stir to combine. Toss back the tofu. Pour in chicken stock. Increase heat to high. Bring it to boil. Reduce heat to medium and cook until the sauce is reduced by one third. Add seasonings. Sprinkle spring onion. Stir in the thickening and cook to your preference. It’s done. Serve hot.
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