Szechuan Mapo Tofu Recipe

1/2 cup chicken stock
1 tsp cornstarch
2 tsps soy sauce
1 Tbsp peanut oil
2 garlic cloves, minced
1 inch ginger root, grated
4 green onions, chopped
1 Tbsp salted (fermented) black beans
1 tsp Szechuan pepper
3/4 to 1 lb ground pork
2 tsp chili bean paste
1 lb soft tofu, drained well and diced into bite size squares
cooked rice for serving

Put the chicken stock, cornstarch, and soy sauce in a bowl and mix well until the cornstarch is dissolved; set aside.

Put your wok over high heat and add the peanut oil, garlic, ginger, and green onions, stirring for 1 minute.
Add the salted black beans and Szechuan pepper, stirring for 1 minute.

Now add the ground pork, breaking it up into little pieces while you stir fry until the pork is no longer pink.

Stir in the chili bean paste until combined well, then add the tofu and gently toss to combine, then push up to sides of wok.

Re-stir your cornstarch mixture and pour into the center of the wok, stirring gently until it thickens, then push everything into the middle and gently stir again before serving hot, spooned over rice.

Will serve 4 to 6.