Ma Pao Tofu

Prepare in advance:

• 16 oz tofu (approx), drained, cut into ½ inch cubes
• 8 oz pork (or more or less), cut into small pieces
• 2 green onions, thinly sliced
• 2 tsp dark sesame oil
• ½ tsp white pepper (optional)
• few dashes of tobasco (optional)

In a small bowl, combine:

• 1 ½ cups chicken stock
• 2 Tbsp soy sauce
• 2 Tbsp dry sherry (or white wine)

In a small bowl, combine:

• 2 tsp minced ginger root
• 2 cloves minced garlic
• 2 Tbsp hot bean sauce

In a cup, combine:

• 3 Tbsp corn starch
• 6 Tbsp water

Cook it like so:

• Heat a few tablespoons of oil (I use peanut oil for stir frying) in a wok over high heat.
• Stir fry the pork until it is no longer pink (about 2 minutes).
• Add hot bean paste mixture, and stir fry an additional minute or so.
• Add chicken stock mixture and tofu to wok. Lower heat, and simmer for 5 minutes.
• Stir in onions.
• Blend cornstarch mixture, then add to wok. Heat through, and stir until it all thickens.
• To spice it up further, add ½ tsp white pepper, and a few dashes of tobasco.
• Remove from heat, blend in sesame oil, and serve over rice.
• Eat.