Making Chinese dishes has never been my forte despite growing up in a Chinese home with mum’s delightful Chinese cooking. I guess my tastebuds were attracted to the pot wonders, pasta bakes and the cheesy risottos that became part of my husband and I’s newlywed palate.
However, I decided to make this traditional favourite as my husband adores Chinese home cooking naturally and I hardly made it because I didn’t feel confident in making delicious stir-fries and literally wok’n roll. But I’ve decided to slowly crush the fear and abandon my mental wall in creating the Chinese classics, such as mapo tofu in this instance and here this is.
To be honest, I didn’t oscillate much from the intended recipe that I used but I will share the recipe that I used to create this Chinese wonder.
Preparation: time depends on how speedy your chopping skills are at slicing leek and green beans. Now that’s the ultimate deciding factor!
1 tbs peanut oil
1 leek, trimmed, halved, washed and thinly sliced and separated in a colander
1 red chilli, sliced
500g pork mince
200g long green beans
2 tbs black bean garlic sauce, I used Lee Kum Kee brand black bean garlic sauce for that extra punch
300g firm tofu and cut into 3cm blocks (tip: I bought my firm tofu from the Chinese grocery shop)
1 tbs soy sauce
1 tbs shao hsing (Chinese cooking wine)
3 tsp caster sugar
2 tsp cornflour
1 thinly sliced green onion and 1 red chilli, thinly sliced to serve
And of course, long-grain rice or jasmine rice to serve
1. Heat peanut oil over a medium-high heat in a large wok. Add the thinly sliced leek and chilli together and stir-fry for 1-2 minutes until softened. Gradually increase heat to high and add the pork mince and stir for a few minutes until brown and separated. Add green beans and black bean sauce and stir to combine. Next, add 1 cup of cold water and reduce heat to medium and let the pork and bean mix simmer for around 10 minutes until two-thirds of the water has evaporated.
2. Taking a small bowl, mix cornflour and 1 tbs of cold water and blend well, set aside.
3. Add tofu cubes, soy sauce, shao hsing wine and the caster sugar one after the other into the wok and gently stir-fry for a few minutes until warmed through and combined well.
4. Pour the cornflour mix into the wok and gently stir the tofu and pork mix together until sauce bubbles. Take wok off heat and sprinkle with spring onion and red chilli and serve with rice.