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Banana Leaf Grilled Fish
Cabi Oyakdon
DIY Hot Pot Party
The Phams' Vietnamese Sticky Rice
Learn to make it
$31.71
Step by step
For 4 servings
Heat your cooking oil in a wok or large pan over medium high heat. Add the Sichuan peppercorns and toast for 30 seconds. Add ginger and garlic and fry for 1 minute.
Turn heat to high and add the ground pork, breaking it up with a spatula as it cooks. Stir-fry until pork is cooked through.
Add chili bean paste and stir together. Add chicken broth and let it simmer. While simmering, make a cornstarch slurry by mixing cornstarch with 1/4 cup of water. Stir the slurry into the sauce until the sauce thickens.
Add chili oil and mix. Gently add in tofu and stir it in the sauce. Simmer for 3-5 minutes.
Add sesame oil, sugar, and scallions. Remove from heat and top with additional scallions if desired. Serve with rice!
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