1/4 pound ground pork
1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon garlic — chopped
1 teaspoon ginger — chopped
1 tablespoon green onion, white part only — chopped
2 tablespoons hot bean sauce
1 teaspoon hot chili peppers — crushed
1 cup chicken broth
2 packages tofu — cubed
1/2 cup frozen peas
1 can straw mushrooms — drained
1 tablespoon cornstarch
1 tablespoon water
sesame oil
1. In a small bowl, combine the pork, soy sauce, rice wine, garlic, ginger, and green onions. Mix well. Put in the refrigerator and marinate for at leat
30 minutes. 2. Heat the wok over high heat. Put in about 2 tablespoons oil. When smoking, add the pork and stir quickly. When no longer pink, add the hot bean
paste and crushed chili peppers. Stir. 3. Add the chicken broth and tofu. Bring to a boil. Add the peas and mushrooms 4. Mix the cornstarch with water. Add to the wok and stir gently until thickened. 5. Drizzle with sesame oil and serve.