Ingredients
3tbspvegetable oil
8ozpork loin
6ozwhite mushroomsquartered
4ozsliced bamboo shootsdrained
½yellow oniondiced
1tbspsesame oil
2clovesgarlicminced
1tbspgingerminced
2green onionssliced white part only
1cupchicken broth
1tspcornstarch
1tbspsoy sauce
1tspsugar
½tspSzechuan peppercornsground
3tbspblack bean paste
1tbspchili garlic paste
4red chili peppers
14ozmedium tofudrained and cut in 3/4” chunks
Preparation
Add the vegetable oil to a wok or large skillet with the pork, mushrooms, bamboo shoots, and onions and cook on medium-high heat until cooked through for about 3 to 4 minutes.
Add in the sesame oil, garlic, ginger, green onions, and cook for an additional 30 seconds while whisking together the broth, cornstarch, soy sauce, sugar, and peppercorns in a small bowl and add it to the skillet.
Add the black bean paste, chili garlic paste, red chili peppers, and whisk together. Add in the tofu and stir to combine until the sauce starts to thicken another 2 minutes before serving.
