Bbq Lamb With Tofu And Pea Pods In Hot Bean Sauce

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 cup sliced chinese barbecue lamb (, buy in china-town or make your own)
• firm tofu, sliced domino size
• 1 cup pea pods, strings removed
• oil (vegetable, canola, peanut)
• cornstarch, in a little water (for binder)
• 3 drops sesame oil
• 1 -3 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 minced shredded scallions or 2 minced shredded scallions
• 1 teaspoon szechuan hot bean sauce
• 1 -2 teaspoon dark soy sauce
• 1 teaspoon dry sherry
• salt (optional)
• 1 pinch sugar
• hot pepper sauce (optional)
• 1/4 cup chicken stock
• extra hot sauce (as desired)

Recipe

• 1 have a pot of boiling water handy when starting to cook this recipe.
• 2 keep a bowl handy lined with a sieve.
• 3 when ready to start cooking carefully put the tofu into the boiling water.
• 4 heat wok to smoking; add a tablespoon or two of oil and stir in seasonings.
• 5 (note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal).
• 6 as soon as the seasonings start to give off a pungent aroma add the bbq lamb and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through.
• 7 add the pea pods and continue stirring until they're hot.
• 8 pour the tofu into a colander or sieve and let it drain while you continue the recipe.
• 9 give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents.
• 10 when it starts to bubble thicken it with a little of the binder.
• 11 (the secret is to just draw the sauce together without making it gummy).
• 12 stir in a few drops of the sesame oil.
• 13 very carefully stir and toss in the tofu.
• 14 serve immediately on a heated platter with steamed rice.