- Oil for stir-frying
- 1/3 lb ground pork
- 1 Tbsp La Dou Ban Jiang / Spicy bean paste (Less if you prefer a milder version)
- 4 cloves garlic, minced
- 1 package of soft tofu, cut into 1-inch cubes
- 1/2 cup chicken stock or water
- 1/2 tsp. soy sauce
- 3 scallions, chopped (whites and greens separated)
- 1/4 tsp. ground Sichuan peppercorns
- 1 T. ginger, minced
- 1 T. Shaoxing cooking wine
- 1/4 tsp. salt
- 3 T. water
- 1.5 tsp. cornstarch
- Heat up a wok until a bead of water evaporates immediately. Add 2 teaspoons of oil to the wok and sear the ground pork until done. Remove from the pan.
- Make your slurry by combining the water and cornstarch in a small bowl. In the wok, add the la dou ban jiang, and swirl it with a wooden spoon or spatula until fragrant but not burnt. Add minced garlic, ginger, and the chopped whites of the green onions. Continue to stir-fry for 30 seconds.
- Gently incorporate the tofu into the sauce. Add the ground pork back in, followed by the chicken stock. Bring to a boil and then simmer on low for 5 minutes.
- Add soy sauce, cooking wine, salt, and Sichuan pepper. Taste and add salt if needed.
- Mix the cornstarch and water slurry into the wok. Gently stir-fry to incorporate it in. Simmer for another minute.
- Transfer to a bowl and sprinkle the remaining green scallions over the top. Serve over rice.