COOKBOOK: YUM - Terry Durack
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.