300 gm coarsely minced pork
80 ml (1/3 cup) each
Shaoxing wine and soy sauce, combined
1 tbsppeanut oil
20 gmginger, finely chopped
2 garlic cloves, finely chopped
1 tspcoarsely ground Sichuan peppercorns
1 tbspchilli bean paste
1 litre (4 cups)chicken stock
2 tspcornflour mixed with 1 tsp water
1 bunchChinese chives, finely chopped
500 gmsoft tofu, cut into large cubes
1 small lettuce (baby cos or butter), leaves separated
- Combine pork and half the Shaoxing and soy mixture and set aside.
- Heat oil in a wok or large saucepan over high heat, add ginger and garlic and stir-fry until fragrant. Add Sichuan pepper and pork and cook until pork is starting to brown (5-10 minutes). Add chilli bean sauce and chicken stock, remaining Shaoxing and soy, and bring to the boil. Stir in cornflour mixture to thicken the soup, then bring back to the boil.
- Add chives and tofu to soup and stir gently until tofu is just warmed through (1 minute). Divide lettuce among bowls, then pour in soup and serve.
Original recipe from Gourmet Traveler.