Serves 1
Directions
- 1Heat the vegetable oil in a deep saucepan or wok over medium heat.
- 2Add the minced garlic and ginger, stirring for 1 minute until fragrant.
- 3Turn up the heat and add the pork mince, breaking it into smaller pieces with a wooden spoon or spatula.
- 4Cook until golden brown, about 6–8 minutes.
- 5Stir in the ground Sichuan pepper, Chinese five spice, and spicy bean sauce and cook for 1 minute.
- 6Pour in the chicken stock and stir for 2–3 minutes.
- 7Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
- 8Gently add the silken tofu and chili oil, tossing carefully to coat.
- 9Let it cook for 5 minutes, then stir in the sesame oil, caster sugar, and half the sliced spring onions.
- 10Serve immediately with steamed rice, garnished with the remaining spring onions.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 200 g pork mince
- 1 tsp ground Sichuan pepper
- 0.5 tsp Chinese five spice
- 2 tbsp spicy bean sauce
- 0.66 cup chicken stock
- 0.25 cup water
- 1 tsp cornstarch
- 600 g silken tofu, cut into cubes
- 0.25 cup chili oil
- 0.5 tsp sesame oil
- 1 tsp caster sugar
- 2 spring onions, sliced
Equipment
deep saucepanwokwooden spoonspatulabowl
Tips
- Sichuan pepper and spicy bean sauce (Doubanjang) can be found at most Asian grocers.
- Adjust caster sugar to taste
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m