This dish is simple to make and delicious to eat at home. It doesn’t require much preparation and takes less than an hour to cook.
Ingredients
- 500 gram lean pork mince
- 3 cloves garlic
- fresh ginger
- a bunch of coriander
- 1 tablespoon brown bean paste
- 1/2 teaspoon soy chilli sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon sesame oil
- 1/2 teaspoon dark soy sauce
- firm tofu
- fried puff tofu
- 2-3 cups of chicken stock
Cooking
- The only preparation that is required is chopping the garlic, ginger, coriander and slicing the firm tofu into small bite pieces. This should take approximately 10 – 15 minutes
- Next heat a non-stick saucepan in medium-high heat. Once the saucepan is hot enough, toss in the pork mince and fry until the meat is almost cooked
- Remove the cooked meat and set aside
- In the same saucepan, wipe with a kitchen paper towel until it is almost dry. Then add some cooking oil and turn up the heat to high
- Toss in the chopped garlic, followed by chopped ginger. Then add the brown bean paste. Mix and fry all the ingredients together until they are aromatic
- Add the pork mince that was previously set aside. Then add the firm tofu and a few pieces of fried puff tofu for the texture
- Continue to stir fry and mix all the ingredients through. Add the oyster sauce, dark soy sauce, cooking wine and sesame oil. And, a bit of chilli sauce or chilli oil if you prefer your dish a bit spicy. Mix through and stir fry for a few more minutes. Then add the chicken stock. Lower the heat to slow simmer for ten minutes
- Once ready to serve, add the chopped coriander
This dish will go well with either some steamed rice or noodles. However, I have decided to match my dish tonight with quinoa. I have cooked quinoa many times. But tonight is the first time I cooked my quinoa in a claypot. By itself, quinoa is flavourless, plain and unexciting. It is best cooked using some flavoured stock. I used chicken stock with 1/2 teaspoon of turmeric powder. Once the quinoa is almost cooked, I added a bunch of Thai sweet basil.
