| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Ethnic:, Chinese | 5 | Servings |
INGREDIENTS
| 1/4 | lb | Ground pork |
| 1 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 1 | ts | Garlic; chopped |
| 1 | ts | Ginger; chopped |
| 1 | tb | Green onion, white part only; chopped |
| 2 | tb | Hot bean sauce |
| 1 | ts | Hot chili peppers; crushed |
| 1 | c | Chicken broth |
| 2 | pk | Tofu; cubed |
| 1/2 | c | Frozen peas |
| 1 | cn | Straw mushrooms; drained |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| Sesame oil |
INSTRUCTIONS
1. In a small bowl, combine the pork, soy sauce, rice wine, garlic, ginger, and green onions. Mix well. Put in the refrigerator and marinate for at leat 30 minutes. 2. Heat the wok over high heat. Put in about 2 tablespoons oil. When smoking, add the pork and stir quickly. When no longer pink, add the hot bean paste and crushed chili peppers. Stir. 3. Add the chicken broth and tofu. Bring to a boil. Add the peas and mushrooms 4. Mix the cornstarch with water. Add to the wok and stir gently until thickened. 5. Drizzle with sesame oil and serve. Recipe By : Lisa Oh (lisa_o@msn.com) Posted to MC-Recipe Digest V1 #262 Date: Sun, 27 Oct 96 10:32:19 UT From: "Lisa Oh" <Lisa_O@msn.com> NOTES : The amount of hot bean paste and the crushed peppers might vary, depending on how hot you want it.
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