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sichuan peppercorns peanut ground pork toban jiang black beans Asian chile powder chicken soy sauce sugar cornstarch water scallions
Viewed: 98 - Published at: 10 years agoIngredients
- 1/2 teaspoon Sichuan peppercorns, toasted and cooled
- 1 (14- to 17-ounce) package tofu (not silken), rinsed
- 3 tablespoons peanut or vegetable oil
- 5 ounce ground pork butt (not lean; 2/3 cup)
- 2 1/2 tablespoons toban jiang (hot bean sauce)
- 1 tablespoon fermented black beans, rinsed, drained, and chopped
- 2 teaspoon Asian chile powder
- 1 cup chicken stock or reduced-sodium chicken broth
- 2 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoons cornstarch
- 4 teaspoons water
- 4 scallions, chopped (1/2 cup)
- Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok.
Method
- Grind peppercorns in grinder and set aside.
- Cut tofu into 3/4-inch cubes and pat dry.
- Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side.
- Stir-fry pork until no longer pink.
- Add bean sauce, black beans, and chile powder and stir-fry 1 minute.
- Stir in stock, soy sauce, sugar, tofu, and a pinch of salt.
- Simmer, gently stirring occasionally, 5 minutes.
- Meanwhile, stir together cornstarch and water until smooth.
- Stir cornstarch mixture into stir-fry and simmer, gently stirring occasionally, 1 minute.
- Stir in scallions and simmer 1 minute.
- Serve sprinkled with Sichuan pepper.
- Serve with:perfect steamed rice
