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Ingredients
- 3 dried black mushrooms Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stem and chop caps.
- 1/3 pound ground pork
- 1 teaspoon soy sauce
- 2 teaspoons corn starch
- 1/4 cup chopped water chestnuts
- 2 green onions cut in 1/2 inch lengths
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1 package silken (soft) tofu drained and cut into 1/2-inch cubes
Sauce
- 1 cup water
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
Seasoning
- 1 tablespoon Vegetable oil
- 1 teaspoon minced garlic
- 1/4 teaspoon ground Sichuan peppercorns
- 1 teaspoon hot bean paste
Ingredients
Sauce
Seasoning
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Instructions
- In a bowl combine pork, soy sauce and cornstarch, stir until evenly distributed.
- In small bowl, combine sauce ingredients: water, soy sauce and sesame oil.
- Place wok over high heat until hot. Add oil, swirling to coat sides.
- Add garlic and stir-fry until fragrant about 20 seconds.
- Add pork and hot bean paste, stir-fry until pork is crumbly, about 2 to 3 minutes. Pour sauce into pork mixture, add water chestnuts, green onion Slide tofu into wok, and stir gently (or simply swirl the wok) to coat the tofu with the sauce and heat through, about 2 minutes.
- Add cornstarch solution, cook gently stirring, until sauce thickens about 1 minute.
- Slide tofu onto serving platter.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.