This quick and flavorful stir fry comes together in a flash and is wonderful served with steamed white rice.
Ingredients
2tbspneutral cooking oil(lard, ghee, etc)
1lbground pork
3clovesgarlicminced (about 1 tbsp minced garlic)
2tspgrated ginger
1tbspsoy sauce
1lbpackage firm tofudrained and cut into cubes
1tbspAsian chili sauce
1tbspbean paste(can also use hoisin sauce)
1tbspsesame oil
3scallionssliced
1tbspsesame seeds
steamed ricefor serving
Instructions
Heat the oil in a large skillet over medium high heat, then add the pork. Brown the meat for 5 minutes, until almost fully cooked and mostly no longer pink.
Add the garlic and ginger to the pan and stir it around for 60 seconds, until it starts to smell very aromatic.
Deglaze the pan with the soy sauce, and scrape any brown bits off the bottom of the pan.
Add the tofu, chili sauce, and bean paste to the pan, and cook for another 3 minutes, stirring constantly.
Turn the heat off, then add the sesame oil, scallions, and sesame seeds. Serve hot with rice. Enjoy!
Notes
Storing leftovers: Keep in the fridge for up to 5 days.Freezing: Keep in an airtight container for up to 2 months. To thaw, keep in the fridge overnight.Reheating: This dish reheats well in the microwave. You may also stir fry it in a skillet over medium heat for 5 minutes, until warmed through.