3T canola oil
2 t chopped garlic
1 t chopped ginger root
1/4 lb ground lean pork, or turkey
1T soy sauce
1T Chinese rice wine
1/2 t sugar
19 oz block of bean curd, cut into 1/2 inch cubes
1 T brown bean sauce
1-2 t Chinese garlic chili sauce
2 scallions, chopped
1/2 C chicken stock or water
2 t cornstarch dissolved in 1 T cold water
2 t sesame oil
1/4 – 1/2 t salt (optional, to taste)
Cilantro leaves (optional)
Set skillet or wok over high heat for 30 sec. Pour in the canola oil. Reduce to medium-high heat. Stir fry garlic and ginger till golden.
Drop in the pork mixture and stir fry till pork is no longer pink.
Add the bean curd, brown bean sauce, Chinese garlic chili sauce, scallions and chicken stock, cook for 2-3 mins.
Give the cornstarch mixture a quick stir to recombine and add to the pan. Cook, stirring constantly until the sauce is lightly thickened and clear.
Add the sesame oil, quick stir, salt if needed to taste.
Serve immediately, with cilantro leaves on top, if desired.