serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 50 g peeled ginger
- 50 g peeled garlic
- 100 g long red chilli
- 1 tbsp vegetable oil
- 200 g fatty pork mince
- 2 tbsp chilli bean sauce
- oyster sauce, to taste
- salt, to taste
- sugar, to taste
- laoganma chilli sauce, to taste
- dark soy sauce, to taste
- 500 g firm tofu, drained, pat dried and cut into 2-cm pieces
- 1 tbsp potato starch mixed with 2 tbsp water
- ground Sichuan pepper, to garnish
- thinly sliced spring onion and coriander leaves, to serve
Instructions
- Place the ginger, garlic and chilli in a small food processor or a mortar and pestle and process into a paste.
- Heat a wok over high heat. Add the oil, then add the ginger garlic paste and stir for 1-2 minutes or until fragrant. Add the pork mince and cook for 2-3 minutes, breaking up any lumps with a large spoon. Add the chilli bean sauce and stir until the oil comes to the surface.
- Add 300 ml water and bring to boil. Season with oyster sauce, salt, sugar, chilli sauce and a little bit of dark soy sauce. Add the tofu and stir very gently, then stir in the potato starch mixture and cook until slightly thickened.
- Transfer to a serving bowl, sprinkle with Sichuan pepper, spring onion and coriander leaves and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
