spicy Chinese chilli bean and minced pork with tofu
Ingredients
- 1 block of Tofu
- Pork mince 250g
- 6 chopped spring onion
- 1 chopped clove of garlic
- 1 chopped clove of ginger
- 1 tbs oyster sauce
- 1 tbs oil
- chicken stock 200cc
- 2 tbs black chilli oil
- 2 tbs corn flour
- 3 tbs water
Method
- Heat the pan to a medium temperature, add the garlic and ginger, leaving until you can smell them both.
- Add the pork mince, and quickly stir fry.
- Add the black chilli oil and spring onions and leave for 3 minutes on a low tempurature.
- Add the chicken stock, tofu and oyster sauce, leave for 10 minutes. Avoid stirring, so not to break the Tofu.
- Finally, add the corn flower and gently stir until thick.
- Add some spring onions for extra bite and colour.
- Enjoy!
材料
- 豆腐
- 豚挽き肉 ２５０ｇ
- ねぎ みじん切り 半分
- にんにく みじん切り １片
- しょうが みじん切り １片
- オイスターソース 大１
- チキンストック ２００ｃｃ
- サラダ油 大１
- ブラックチリオイル 大２
- 片栗粉 大２
- 水 大３
作り方
- フライパンに油を引き 中火でにんにく、しょうがを香りが出るまで炒める。
- ひき肉を入れて炒め、火が通ったらブラックチリオイル、ねぎを入れて３分程炒める。
- チキンストック、豆腐、オイスターソースを入れて１０分程煮る。
- 最後に、片栗粉でとろみをつけて出来上がり。
9 Comments
This looks amazing, but where is the recipe?
there you are … let me know if you make it
This looks gorgeous! - just one unsolicited correction to your English. “Flower” is a plant; “flour” is the milled grain. To make matters more confusing, though, “corn flour” is the British way of saying it, and “cornstarch” is the American. Many Americans who read “cornflour” will think you mean milled corn, which we call “cornmeal”. Hooray for English, eh?
Feel free to delete this comment after you’ve read it.
Thank you, my English isn’t perfect so I appreciate corrections.
What makes this so red? Also, I have never seen the black chili oil, where can I find it? This dish looks so darn good. Thanks, Melissa
Hi Melissa, I’ve had a look around the internet for you. it seems hard to find. i got my sauce from a friend from Hong Kong. I will post an image tonight of the jar… You could use toban jian as a substitute. The sauce I use has a richer more bitter taste than toban jian.
The red colour, is most likely the chilli oil in the sauce.
Chilli Bean Sauce
I’m going to try and make this tonight, with Nasu / aubergine as a tofu substitute… Mabo Nasu