Culinary Workshop - Culinary Art - Sep.2009
Ingredients
| Thick fried tofu |
2 pieces ... Blanch with hot water and cut into bite-sized pieces |
| Pork shoulder block meat |
250g ... Cut into 1cm cubes |
| Maitake mushrooms |
150g ... Tear into small clusters |
| Boiled chestnuts |
8 pieces |
| Sesame oil |
As needed |
Aromatic Vegetables
| Minced garlic |
1 tablespoon |
| Minced green onion |
1 tablespoon |
| Minced ginger |
1 tablespoon |
Seasoning Sauce
| Water |
300ml |
| Soy sauce |
2 tablespoons |
| Shao Xing wine |
2 tablespoons |
| Oyster sauce |
1 tablespoon |
| Doubanjiang (chili bean paste) |
1 teaspoon |
| Brown sugar |
2 teaspoons |
| Consommé bouillon |
1/2 teaspoon |
| Water-dissolved potato starch |
1 tablespoon |
Instructions
- In a flat pot, heat sesame oil and sauté the aromatic vegetables until fragrant. Add the pork and stir-fry.
- Add the seasoning sauce to step 1. Once it comes to a boil, add the tofu, chestnuts, and maitake mushrooms.
- Simmer gently until the liquid is reduced by half. Finish by thickening with potato starch slurry and sprinkling with pepper.