COOKBOOK: YUM - Terry Durack

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The recipe read ‘ this is China’s answer to Sunday night’s savoury dishes but with more class’……. I was excited!

‘Grandma Chen operated a tiny food stall in Chengdu some 100 years ago. Her humble dish became so famous that gourmets flocked to her stall for more of it’

I hope I did it some justice!

It was delicious and I felt that it deserved to be eaten with chopsticks at my place….

Everyone loved it!



6 dried chinese mushrooms (I bought a packet from the supermarket of a variety of chinese mushrooms which was perfect for this dish)

6 cakes of fresh tofu

1 tablespoon of peanut oil

3 cloves of garlic, crushed

1 red chilli, finely chopped

1 teaspoon grated ginger

225g minced pork

3 spring onions, sliced

2 tablespoons of chilli bean sauce

1 teaspoon of sugar

1 tablespoon of rice wine or dry sherry

1 tablespoon of soy sauce

125ml chicken stock

1/2 teaspoon of peppercorn (I used normal pepper)

Wash the mushroom

Cut the tofu into bite size and set aside.

Heat the wok, add the oil, chilli, garlic, stir fry for a min or two. Set the mix to the side. Using the same wok, add little more oil if required, fry the ginger for a minute, add the mince pork and mushrooms. Stir fry for 3 minutes, Add the spring onions, sauce, sugar, rice wine, chicken stock and tofu. Stir fry for another 4 minutes. Add the pepper or peppercorns and its ready to serve Serve with plain steamed rice.

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