A most satisfying and comforting dish is this savoury concoction made with bean curd, which goes extremely well with just plain rice. My mother used soft silky bean curd which gave the dish a custard-like texture. Unlike my mother, I have always loved hot spices, so she would make it quite hot for me. If I was home for a school holiday, she would prepare this in the morning so I could simply reheat it for my lunch.
Carefully cut the bean curd into 2.5 cm (
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the oil and, when it is very hot and slightly smoking, toss in the garlic and stir-fry for 20 seconds. Then chuck in the pork and stir-fry for 8 minutes. Now add the whole bean sauce, soy sauce, rice wine and salt and stir-fry for 1 minute. Spoon in the chilli bean sauce and continue to stir-fry for 30 seconds. Finally, pour in the stock, carefully slide in the bean curd, turn the heat to low and cook gently for 3 minutes. Stir in the cornflour mixture to thicken slightly and cook for another minute. Ladle the mixture into a serving bowl and serve at once.
© 1998 Ken Hom. All rights reserved.