Bbq Pork With Tofu And Pea Pods In Hot Bean Sauce - cooking recipe

Ingredients

1 cup sliced Chinese barbecue pork (, buy in China-town or make your own)
firm tofu, sliced domino size
1 cup pea pods, strings removed
oil (vegetable, Canola, peanut)
cornstarch, in a little water (for binder)
3 drops sesame oil
Seasonings
1 -3 teaspoon minced garlic
1 teaspoon minced ginger
2 minced shredded scallions or 2 minced shredded scallions
1 teaspoon szechuan hot bean sauce
Sauce
1 -2 teaspoon dark soy sauce
1 teaspoon dry sherry
salt (optional)
1 pinch sugar
hot pepper sauce (optional)
1/4 cup chicken stock
extra hot sauce (as desired)

Preparation

Have a pot of boiling water handy when starting to cook this recipe.
Keep a bowl handy lined with a sieve.
When ready to start cooking carefully put the tofu into the boiling water.
Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings.
(Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal).
As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through.
Add the pea pods and continue stirring until they're hot.
Pour the tofu into a colander or sieve and let it drain while you continue the recipe.
Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents.
When it starts to bubble thicken it with a little of the binder.
(The secret is to just draw the sauce together without making it gummy).
Stir in a few drops of the sesame oil.
Very carefully stir and toss in the tofu.
Serve immediately on a heated platter with steamed rice.