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Mix the teaspoons of soy sauce, dry sherry, and hoisin sauce in a bowl. Add ground pork and stir to coat. Stir in the teaspoon
of vegetable oil. Set aside to marinate.
Cut the bean curd into 1/2" cubes. Let drain in a colander for 10 minutes.
Mince the ginger and garlic. Cut the green onions into thin slices. Cut pepper into 1" squares. Mix the tablespoons of cornstarch and water together in a teacup.
Toast the Szechuan peppercorns in a small frying pan with no oil over medium heat until fragrant. Grind coarsely with a mortar and pestle.
Heat a wok over high heat. Add the tablespoon of vegetable oil. When oil is hot, add ginger and garlic. Stir once, then add ground pork. Stirfry pork for 2 minutes.
Stir in hot bean sauce, then add bean curd, pepper, the tablespoons of soy sauce, and the 3/4 cup of water. Simmer for 3 minutes.
Add green onions and the cornstarch/water mixture. Stirfry until sauce bubbles and thickens. Remove from heat and serve over rice. Sprinkle each serving with Szechuan pepper.
Makes 4 modest servings.
271 calories/serving