Daikon radish and bok choy stir fryThe Globe and Mail
This spicy stir-fry is similar to Ma Po Tofu. Use bottled black bean sauce if preferred.
Servings: 4
Ready Time: 25 minutes
Mushrooms in black bean sauce
2 tbsp vegetable oil
1 tbsp chopped ginger
1 tbsp chopped garlic
3 tbsp Chinese fermented black beans, rinsed and chopped
4 oz (125 g) ground pork
1 tsp sambal oelek or to taste
6 king mushrooms, diced
2 leeks, white and light green portion only, thinly sliced
1 cup chicken stock
3 tbsp mushroom or regular soy sauce
1 tbsp Chinese rice wine or sherry
1/2 tsp sugar
1/2 tsp ground Szechuan peppercorns
1 tsp cornstarch
2 tsp water
1/4 cup chopped cilantro
Method
Heat a large skillet or wok over high heat. Add oil. Stir in ginger, garlic and black beans. Toss together and add pork and sambal oelek. Stir-fry until pork loses its pinkness. Remove from wok, adding more oil if needed. Toss in mushrooms and leeks, and cook until vegetables are crisp-tender – about 2 minutes. Return pork.
Combine chicken stock, soy sauce, rice wine and sugar. Add to wok. Bring to a boil and simmer 2 minutes or until pork is cooked. Add peppercorns. Stir cornstarch with water and add to pan. Bring to boil, stirring, then simmer for a minute or until sauce is thickened. Taste for seasoning and garnish with cilantro.