Ingredients
-
1/2
-
3
-
1/4
-
1
-
1
-
6
-
5
-
1
-
2
-
4 - 5
-
-
-
-
-
Directions
Steps
|
1
Done
|
Place 1 Tablespoon of the Chopped Ginger Into a Large Zip-Lock Bag, and Reserve the Remainder. |
|
2
Done
|
Add the Remaining Marinade Ingredients to the Bowl (1 Sliced Green Onion, 1 Tablespoons Soy Sauce, 1 Teaspoons Sesame Oil, 2 Tablespoons Dry Sherry, 2 Teaspoons Cornstarch), and Mix Well. |
|
3
Done
|
Add the Ground Pork, Mix Marinade and Ground Pork Together, and Put in Refrigerator to Marinate For at Least 30 Minutes. |
|
4
Done
|
Remove Hard Stems from Shiitake Mushrooms and Slice Finely. |
|
5
Done
|
Blanch the Tofu in Boiling Water For 2-3 Minutes, Then Drain. |
|
6
Done
|
Combine the Garlic With the Reserved Ginger, and Process Together With a Stick Blender or Spice Grinder Until They Form a Thick Paste. |
|
7
Done
|
Heat Large Skillet Over Medium-High Heat. |
|
8
Done
|
Add the Sesame and Olive Oil (2 Tbsp Sesame, 1 Tbsp Olive) and Just as It Is Starting to Smoke, Add the Garlic/Ginger Pasted and Stir-Fry, Stirring Continuously For Approximately 30 Seconds (take Care not to Burn the Mixture). |
|
9
Done
|
Next Add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake Mushrooms, and Stir-Fry For Approximately 60 Seconds. |
|
10
Done
|
Stir Meat Mixture, Add It to the Skillet, and Continue to Stir-Fry Over High Heat For Two to Three Minutes, Until It Looses Its Pinkish Color. |
