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Ingredients

4 ounces ground pork 2 tablespoons dry sherry 1 teaspoon cornstarch ½ tablespoon fermented black beans, rinsed and mashed ½ tablespoon chili paste with garlic 1 teaspoon cayenne pepper 2 tablespoons soy sauce 3 cloves garlic, crushed ½ teaspoon minced fresh ginger 1 (14 ounce) package tofu, drained and cut into cubes 1 cup frozen green peas ½ cup chicken broth 1 tablespoon cornstarch, mixed with equal parts water

Nutrition Info

211.6 calories carbohydrate: 13.5 g cholesterol: 20.4 mg fat: 11.3 g fiber: 2.1 g protein: 15.6 g saturatedFat: 3.1 g servingSize: - sodium: 577.9 mg sugar: 3 g transFat: : - unsaturatedFat: : -

In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch, set aside.
In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger, set aside.
Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.

4 servings

This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hope you like it as much as I do.