3 head of green onion cut into small pieces. 5 clovers of garlic chopped into small pieces. (optional) small piece (about the size of 2 clovers of garlic) of ginger root minced into tiny pieces. (optionally if you like hot) two red hot pepper cut into small pieces
half cup of chicken broth add the following and mix well: 1 teaspoon of salt 1 teaspoon of sugar 2 teaspoon of black pepper 1 teaspoon of cornstarch
ground pork 200 gram (1/3 pound) add 1 tablespoon of soy bean sauce and one teaspoon of cornstarch and also put in all the "bursting fragrance", mix well put in a bowl. Doufu (not "firm", "soft" preferred over "regular") 2 large pieces (about 500 gram or 1 pound) cut into small cubes of 1 cm (1/2") cubes
half head of red bell pepper (not hot), cut into squares of 1.5 x 1.5 cm (2/3" x 2/3").
Throw in the red bell pepper pieces into the sizzling pan and stir fry (from the big opening) for another several seconds and make sure the red bell pepper bits are well mixed with the ground pork bits.
Pour doufu from the big opening of the Whizlid into the pan. Pour in the spicy flavor juice. Then stir fry lightly (do not crush the Doufu cubes) just to mix everything inside well enough.
Put on the top glass lid and close the top vent and wait for a few minutes until the juice starts to boil. Remove the glass lid and again stir fry lightly for half minute and make sure nothing is stuck at the bottom of the pan.
Turn off the heat, and remove the food and put in a dish and
Dinner is ready!
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