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Daikon radish and bok choy stir fry

Kevin Van Paassen/The 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


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.

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