YIELD: 8 servings 16 large dried Chinese or shiitake mushrooms 4 Tbsps. cornstarch 2 cups chicken stock ½ cup dry sherry ½ cup soaking liquid from mushrooms, strained 4 Tbsps. soy sauce 4 tsps. rice vinegar 4 Tbsps. vegetable oil 4 Tbps. minced fresh ginger 2 large garlic cloves 16 oz. lean ground pork 4 Tbsps. hot bean paste 1 cup sliced green onions 4 (14 oz.) packages firm water-packed tofu, cut into 1” cubes 2 tsps. dark sesame oil ½ tsp. finely ground black pepper Sliced green onions ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.