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How this works
Servings: 4
Ingredients
For the Sauce:
- 2 teaspoons chili bean paste
- 1/2 cup chicken broth
- 1 teaspoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon sugar
- 2 teaspoons cornstarch dissolved in 2 teaspoons water
- 1 teaspoon sesame oil
For the Dish:
- 6 green onions
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 tablespoons canola or other neutral oil
- 1/2 pound ground pork
- 2 packages (14 ounces each) soft tofu, drained
- 3 cups hot cooked rice
Instructions
- To make the sauce, in a small bowl, measure the chili bean paste. In another small bowl, stir together the broth, oyster sauce, soy sauce, sake, and sugar. Set the 2 bowls near the stove along with the cornstarch-water mixture and the bottle of sesame oil.
- Mince the white parts and tender green tops of 4 green onions. Mince the white parts of the remaining 2 green onions, then halve the tender green tops lengthwise and slice them crosswise into 1-inch-wide pieces. Place the minced green onions, garlic, and ginger in 3 separate bowls. Reserve the sliced green onion tops for garnish.
- Heat a wok or frying pan over high heat until hot. Add the canola oil and swirl the pan to coat the bottom and sides with oil. When the oil is very hot, add the minced green onions and garlic, stir well, and reduce the heat to medium before the garlic scorches. Add the ground pork and, using a spatula, continue to stir constantly, breaking up the pork. When the pork is just cooked, about 2 minutes, add the chili bean paste and pour in the broth mixture. Mix the ingredients with the sauce until well combined.
- Place the tofu in the pan. Using the edge of the spatula, cut it into large chunks and cook until the tofu is heated through, about 2 minutes. Stir the cornstarch-water mixture, then pour it slowly into the pan, stirring until the sauce in the pan thickens, about 1 minute. Drizzle in a little sesame oil.
- Spoon into a serving bowl, garnish with the reserved green onion slices, and serve with individual bowls of rice.
Notes
Excerpted from Let’s Cook Japanese Food! by Amy Taneko. Photography by Aubrie Pick. Weldon Owen © 2017.
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