3 spring onions, finely sliced, dark green tops reserved
1 tbsp.chilli bean sauce
1 cup Asian (plain) chicken stock
1 tbsp.Chang’s Oyster Sauce
1 tbsp.Chang’s Hoisin sauce
1 tbsp.cornflour, dissolved in half a cup of cold water
3-400g firm bean curd (tofu), cut into1cm cubes
½ - 1 medium red chilli, finely sliced
Marinate the pork with the garlic, ginger and rice wine for about an hour.
Heat the oil in a wok and add the pork, stirring occasionally until it has nearly all changed colour. Add the spring onions and sliced chilli and cook for another thirty seconds.
Add the chilli bean sauce, Chang’s Oyster and Hoisin sauces and stir well to incorporate. Add the chicken stock and cook for a minute, stirring occasionally. Add the cornflour and stir until the sauce boils and thickens. Gently fold through the tofu until hot and transfer to a serving plate. Top with the sliced dark green spring onion and serve with boiled rice.
Serves four as part of a Chinese meal/banquet.
Gluten Free dependant upon the brand of chicken stock used.