Ingredients
1 jar Wing Yip Spicy Szechuan Sauce
120g lean pork (finely sliced into strips)
30g dried sliced Chinese mushrooms (soaked & shredded)
15g wood ear fungus (soaked and shredded)
175g pkt soft tofu (cut into 1cm cubes)
850 ml chicken stock
1 tsp pepper
1 tbsp red or white wine vinegar
1 egg (beaten)
1 spring onion (finely chopped)
1 heaped tsp cornflour (mixed with 2 tsp water)
2 tsps peanut or vegetable oil
1 tsp sesame oil
Cooking Method
Step 1
Heat both oils in a large pan and gently fry sliced pork for 5 minutes.
Step 2
Add the spicy Szechuan sauce, fungus, mushrooms and stock.
Step 3
Cover and simmer gently for 15 minutes.
Step 4
Add pepper and vinegar, adjust seasoning, then the diced tofu.
Step 5
Bring back to the boil and add cornflour.
Step 6
Then add beaten egg in a stream, stirring carefully with a fork in a circular motion.
Step 7
Turn off heat and cover pan for 1 minute.
Step 8
Serve with chopped spring onions to garnish.
