250 g (9 oz) extra firm tofu
80 g (3 oz) preserved pork belly, sliced thinly (bacon is a good substitute)
4 leek stems, cut into 3 cm (1") lengths
4 fresh shiitake mushrooms, cut into chunks
1 large chilli pepper, sliced diagonally into 3 or 4 pieces
2 teaspoons vegetable oil
1 cup chicken stock
1 tablespoon soy sauce
1 tablespoon Taiwan rice wine
1/2 teaspoon of white sugar
1/2 teaspoon hot bean paste
1/2 tablespoon sesame oil
Spread leeks and mushrooms in chafing dish.
tofu into slices about 2 cm (3/4") thick, Add oil
to non-stick pan, and brown tofu slightly on a low to medium
heat. Remove to chafing dish.
Fry pork in a wok with a little
oil at a medium heat until fragrant and slightly crisp.
Remove and sprinkle over tofu.
Add chilli to chafing dish.
Except for sesame oil, add sauce ingredients
to wok. Bring to a boil, then simmer for 5 minutes. Add sesame
oil, and pour sauce over other ingredients in chafing dish.
Light chafing dish burner,
and serve. Eat as soon as sauce starts to bubble. Turn off
burner after a few minutes to avoid overcooking.
Taiwan rice wine is quite different than the 'yellow' or Shaoxing wine in China.
Mirin is the best substitute. For this dish, however, so little wine is used
that you will not go too far wrong with any type of rice wine.
People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking, steaming, and soup making … more