Hunan Bean Curd In Hot Meat Sauce

• 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

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

coarse ground pork, white wine, cornstarch, vegetable oil, szechuan hot bean sauce, fresh ginger, garlic, soy sauce, frozen green pea, hot pepper, chicken broth, salt, cornstarch, water, black pepper, scallions, sesame oil

Taken from www.food.com/recipe/hunan-bean-curd-in-hot-meat-sauce-81782 (may not work)