Tofu and Pork Stir Fry

Name: Tofu and Pork Stir Fry
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 servings
Ingredients: 8 ounces ground pork; 1 1/2 teaspoons salt; 1 teaspoon oyster sauce; 1 teaspoon soy sauce; 1/4 cup plus 1 tablespoon peanut oil; 3 pounds soft tofu, cut into 1-inch slices; 2 cloves garlic, thinly sliced; One 2-inch piece ginger, peeled and thinly sliced; 1/2 cup rice wine; 1 tablespoon fermented black bean sauce; 1 tablespoon hoisin sauce; 1 teaspoon chicken powder; 1 tablespoon sweet soy sauce; 1 teaspoon sugar; 1 tablespoon sesame oil; 8 dried shiitake mushrooms, soaked for 1 hour in hot water, diced; 2 scallions, coarsely chopped; 1 long green chile, thinly sliced; 1 long orange chile, thinly sliced; 1/2 green bell pepper, diced; 1/2 orange bell pepper, diced; 1/2 red bell pepper, diced; 1 tablespoon cornstarch; 2 sprigs cilantro

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Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 8 to 10 servings

Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 8 to 10 servings

Ingredients

8 ounces ground pork

1 1/2 teaspoons salt

1 teaspoon oyster sauce

1 teaspoon soy sauce

1/4 cup plus 1 tablespoon peanut oil

3 pounds soft tofu, cut into 1-inch slices

2 cloves garlic, thinly sliced

One 2-inch piece ginger, peeled and thinly sliced

1/2 cup rice wine

1 tablespoon fermented black bean sauce

1 tablespoon hoisin sauce

1 teaspoon chicken powder

1 tablespoon sweet soy sauce

1 teaspoon sugar

1 tablespoon sesame oil

8 dried shiitake mushrooms, soaked for 1 hour in hot water, diced

2 scallions, coarsely chopped

1 long green chile, thinly sliced

1 long orange chile, thinly sliced

1/2 green bell pepper, diced

1/2 orange bell pepper, diced

1/2 red bell pepper, diced

1 tablespoon cornstarch

2 sprigs cilantro

Directions

In a small bowl, mix together the pork, 1/2 teaspoon of the salt, the oyster sauce and soy sauce, and set aside.
Heat a large wok or skillet over high heat until smoking. Add 1/4 cup of the peanut oil and one-third of the tofu slices to the wok and cook until golden brown, about 5 minutes per side. Transfer the tofu to a plate, and then repeat for the remaining tofu.
Clean out the wok and place over high heat until smoking. Add the remaining 1 tablespoon peanut oil, the garlic, ginger and pork mixture. Cook until the pork browns, about 4 minutes. Add the rice wine, bean sauce, hoisin sauce, the remaining 1 teaspoon salt, the chicken powder, sweet soy sauce and sugar, and bring to a simmer. Add the mushrooms, scallions, green chiles, orange chiles, green bell peppers, orange bell peppers and red bell peppers, and toss to coat.
In a small bowl, mix the cornstarch with 1/4 cup water until smooth, and then add to the wok. Bring the sauce back to a boil and cook until it thickens, about 2 minutes. Add the tofu back to the wok and toss to coat. Lower the heat and cook just until the tofu is warmed through.
Serve garnished with the cilantro sprigs laid over the top.