MA PO SAUCE RECIPES

Steps:

• In a large bowl, mix the pork with the vinegar, sambal oelek, cornstarch and 1 tablespoon of the soy sauce. Cover and refrigerate for at least 2 hours or up to 8 hours.
• Preheat the broiler and position the rack 8 inches from the heat. Brush the eggplants with peanut oil and season with salt. Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.
• Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chile bean paste and remaining 3 tablespoons of soy sauce. In a wok or large skillet, heat the 1 tablespoon of peanut oil until shimmering. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Add the pork and stir-fry until no pink remains, 3 to 5 minutes. Add the chicken stock mixture and bring to a boil. Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.
• Arrange the eggplants cut side up on a platter and spoon the pork on top. Garnish with thinly sliced scallions and serve with steamed rice.

Steps:

• Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
• Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
• Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
• Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
• Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
• Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.