pound To ½ lb fatty pork
3 teaspoons To 5 ts finely chopped fresh ginger
cup Coarsely chopped green onion
1 tablespoon To 2 tb hot bean sauce
1 tablespoon Soy sauce
teaspoon Ground szechwan pepper
4 tablespoons To 5 tb cooking oil
2 tablespoons Finely chopped garlic (never cook without it.. (g))
1 teaspoon Fermented black beans (works well)
2 To 3 dried or fresh mushrooms (so-so in it)
6 To 8 pieces wood ear (I think these taste like rubber)
1 tablespoon Sesame oil (include)
(This dish should be VERY hot)
Heat 4-5 tbsps cooking oil in a wok or large frying pan until very hot. (This recipe actually calls for rendered pork fat, but I invariably use vegetable oil and fatty pork instead.) Add the pork pieces and cook briefly. Then add the hot bean sauce, stir and add the chopped ginger. Stir until the meat and ginger have absorbed the red color from the hot bean sauce. Add 1 cup of stock or water. Then carefully add the bean curd cubes and stir gently.
Allow the liquid in the wok to cook down somewhat, keeping it over medium flame. Stir occasionally, being careful not to break the bean curd cubes. Just before the liquid has cooked away, stir the seasonings and add the green onion. Stir, check for salt. The consistency should now be very thick, almost custard like. If necessary add a tbsp or so more cornstarch first mixing it with a few tbsps of water to make a thin paste. Sprinkle ground Szechwan pepper over the bean curd.
Delfs. Kodansha International Ltd.