Hunan Bean Curd In Hot Meat Sauce - cooking recipe

Ingredients

3 -4 cups fresh firm tofu, cut into 1/2 inch cubes
1 cup coarse ground pork
2 tablespoons white wine
1/2 teaspoon cornstarch
4 tablespoons vegetable oil
1 tablespoon szechuan hot bean sauce
1/2 tablespoon minced fresh ginger
2 garlic cloves, minced
2 tablespoons light soy sauce or 2 tablespoons dark soy sauce
1 cup frozen green pea
2 teaspoons hot pepper oil or 1 teaspoon cayenne
1/4 cup chicken broth
1 dash salt, to taste (optional)
2 teaspoons cornstarch, mixed with
1 tablespoon water
black pepper
2 scallions, minced
1 teaspoon sesame oil

Preparation

Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
Then fry in a hot wok containing the vegetable oil.
Cook for just a moment, and then add the bean curd cubes.
Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
Stir-fry for about 1 minute.
Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
Thicken the sauce with the cornstarch mixture.
Garnish with the black pepper, scallions, and sesame oil.
Serve hot.