This is quite a delicious bean curd dish with very 'Chinese' taste. It has a well mix of meat, bean curd and greens and yet not too spicy - which would make a perfect dish for me to make for my Dad when I go back to Singapore next month. This is the recipe from Fushia Dunlop's book which I have used extensively with great success.
75g boneless lean pork, thinly sliced and marinated with 1 teaspoon of Shaoxing wine and 1/2 teaspoon salt
1 block firm bean curd, drained (about 550g)
1 large or 2 medium leeks, green parts only
2 fresh chillies
1 tablespoon finely chopped garlic
3 tablespoons black fermented beans, rinsed
200ml stock/water with a little chicken stock granules
1/2 teaspoon dark soy sauce
salt to taste
1/2 teaspoon potato flour mixed with 1 tablespoon cold water
1/2 teaspoon sesame seed oil
Cooking oil for deep frying
- Marinate the pork and set aside while you prepare the other ingredients.
- Cut the bean curd into oblong slices about 1cm thick each.
- Slices the leeks (original recipe calls for spring onions, green parts only) and chillies into thin diagonal slices.
- Heat the oil for deep frying the bean curd over high heat and fry each slice until just tinged golden brown. Drain and set aside on kitchen paper to absorb excess oil.
- Pour off the oil from the deep frying pan, reserving about 3 tablespoons and reheat over high heat until smoking. Add the garlic and chillies and let it sizzle for a few seconds until fragrant.
- Add the pork and as it becomes half-cooked, throw in the black fermented beans and stir fry well. Add in the leeks towards the end and mix well.
- When all is fragrant, pour in the stock/water, add in the deep fried bean curd and dark soy sauce and let it come to a boil.
- Reduce the heat to medium and let it simmer for a few minutes so the bean curd absorbs the flavours of the sauce, season with salt if necessary.
- Add the potato flour mixture and stir into the sauce, thus thickening it giving it a nice glossy finish. Turn off the heat and stir in the sesame seed oil before serving.