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BA BAO LA JIANG
  • 1 block of tofu(1 lb) weighted and dried out somewhat, then cut into 1 inch squares
  • 1/2 lb of pork tenderloin, cut into 1/2 inch by 2 inch shreds and marinated in the following:
  • 2 tsp soy sauce
  • 1 tsp rice wine
  • 1/2 tsp sesame oil
  • 1/2 tsp corn starch
  • Peanut oil
  • 1-2 tsps Asian chile paste
  • Sauce:
  • 1/4 cup soy sauce
  • 2 tbls black bean & garlic paste
  • 2 tbls water
  • 2 tbls sugar
  • Other six treasures:
  • 1/2 cup dried black mushrooms, soaked in hot water first and then shredded.
  • 1/2 cup snow peas, de-strung.
  • 1/2 cup water chestnuts, halved if whole.
  • 1/2 cup baby corn, cut if whole.
  • 1 jalapeno OR hab seeded and chopped.
  • 1/2 cup unsalted peanuts.
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    1. Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat shreds, until they change color and are cooked....remove and keep warm. Drain oil and re-heat the wok, add another 2 tbls peanut oil, and heat to high again, and stir fry the chile paste for a minute and then add the sauce ingredients, heat to boil and add the tofu, mushrooms, snow peas, water chestnuts, baby corn, hot peppers, and the reserved meat...heat this through, for about three minutes, long enough to cook the vegetables, add the peanuts and serve with either rice or noodles. If this is not thick enough, add cornstarch and water mixture 1-1 until thickened then serve immediately.

     
     

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