The West

Picture: Simon Santi/The West Australian

This is one of our family's favourite Chinese dishes.

It has a lovely spicy salty flavour, which works equally well served over green beans or rice.

Serves 6

1 tbsp vegetable oil
2 garlic cloves, minced
2 tbsp grated ginger
500g minced pork
2-3 tbsp Chinese chilli bean sauce
2 tbsp soy sauce
1 tbsp shaoxing wine or dry sherry
1 tbsp cornflour
300g firm tofu, cut into 3cm dice

Heat the oil in a wide shallow pan over a medium heat, add the garlic and ginger and stir for a minute before adding the pork. Stir the pork to break it up, add the chilli bean sauce and continue to stir until the meat has cooked through. Add the soy sauce and shaoxing wine and simmer while you mix the cornflour with half a cup of water, which is then tipped into the pork mixture. Stir the pork until the liquid starts to bubble and thicken slightly, then add the tofu and allow it to warm through before serving over rice or steamed green beans.

NOTE: Lee Kum Kee chilli bean sauce is available at most supermarkets and Asian food stores.

The West Australian

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