Culinary Studio Karinary Art 2021.March
Ingredients
| Ground pork |
80g |
| Silken tofu |
350g ... Tear into large pieces and soak in hot water. |
| Bamboo shoots (boiled) |
100g (50g minced + 50g sliced) |
Aromatic Vegetables
| Garlic and ginger (minced) |
1/2 tsp each |
| Green onion (minced) |
1 tbsp |
Seasoning A
| Doubanjiang (fermented bean paste) |
1 tbsp ... Red miso can be used as a substitute. |
| Red chili pepper |
1 small ... Cut into 5mm rings. |
Seasoning B
| Chicken broth |
150ml or more |
| Tobanjiang (spicy bean paste) |
1 tsp |
| Sake and sugar |
1 tbsp each |
| Salt and soy sauce |
To taste |
Garnish
| Green peas (boiled) |
As needed |
| Sichuan pepper (whole or ground) |
As needed |
| Chili oil or sesame oil |
To taste |
| Salad oil |
1-1/2 tbsp |
| Potato starch slurry |
2 tsp potato starch + 1 tbsp water |
Instructions
- Heat salad oil in a frying pan and sauté the aromatic vegetables over low heat.
- Add the ground pork and minced bamboo shoots, stir-frying thoroughly over medium heat, then mix in Seasoning A.
- Add Seasoning B from the edges of the pan, then add the silken tofu (blanched) and sliced bamboo shoots. Bring to a boil, cover, and simmer on low heat for 4-5 minutes. Adjust the flavor.
- Add the potato starch slurry, simmer for about 2 minutes, and combine. Garnish with green peas, Sichuan pepper, and chili oil.
