Cooking time: Less than 30 minutes.
Try something new! This dish mixes Chinese and Modern Australian cooking.
2 teaspoons cornflour
½ cup (125ml) chicken stock
1 tbsp Chinese rice wine
1 tsp sugar
1 tbsp light soy sauce
1 tbsp chilli bean sauce
1 large garlic clove, finely chopped
1 tbsp grated fresh ginger
2 tbsp peanut oil
300g pork or beef mince
600g silken firm tofu, well drained, cut into 16 cubes
3 green onions (shallots), thinly sliced on the diagonal
Steamed rice, to serve
- 1. In a small bowl mix cornflour with a tablespoon of water to form a past. Stir in chicken stock, rice wine and sugar. In another small bowl combine soy and chilli bean sauces with garlic and ginger. Set both aside.
- 2. Heat oil in wok on high. Stir-fry pork for 2 minutes, until browned. Add soy sauce mixture and bring to boil. Add tofu cubes and gently stir in stock mixture. Simmer for 1 minute, scatter with green onions and serve with steamed rice. Enjoy 🙂