Ingredients 8 large dried Chinese or shiitake mushrooms
2 tablespoon cornstarch
1 cup chicken stock
1/4 cup dry sherry
1/4 cup soaking liquid from mushrooms, strained
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 large garlic clove
8 ounces lean ground pork
2 tablespoons hot bean paste
1/2 cup sliced green onions
2 (14-ounce) packages firm water-packed tofu, cut into 1-inch cubes
1 teaspoon dark sesame oil
1/4 teaspoon finely ground black pepper
Sliced green onions (optional)
Instructions To hydrate mushrooms, soak them in ½ cup hot water for 30 minutes. Drain, reserving soaking liquid. Cut off tough stems. Chop caps, set aside. Combine cornstarch and next five ingredients (cornstarch through vinegar), stir well to dissolve cornstarch. Heat oil in wok or large skillet over medium high heat. Add ginger and garlic, stir-fry 15 seconds. Add pork, crumble and cook 2 minutes or until no longer pink. Add bean paste, stir-fry 30 seconds. Add green onions and reserved chopped mushrooms and stir-fry 30 seconds. Add cornstarch mixture; bring to a boil over high heat. Stir sauce until thick. Add tofu, sesame oil and black pepper; stirring gently, being careful not to break up tofu. Cook 1 minute.Garnish with sliced green onions. Serve with rice.
Notes Yield: 4 servings.
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