A super quick stir-fry of ground pork, tofu and dark leafy greens in a chili-garlic bean sauce. (Works great with ground chicken also!)
In a large frying pan or wok, heat up some oil on medium-high and sauté 1lb. ground pork with minced ginger, garlic and the whites of scallions and the cook undisturbed for 3-4 min until edges of pork are golden and slightly crispy. Flip and stir pork, add a couple generous spoons of chili-garlic bean sauce doubanjoang 豆瓣醬 (sold in jars in Asian markets), a generous pinch of sugar to balance out the saltiness, and a drizzle of soy sauce. Deglaze with a little Chinese cooking wine (or chicken stock or water) if pan is looking dry. Continue to stir-fry until sauce is evenly distributed. Add in 1lb of pressed and cubed tofu, gently stir to combine. Lower heat to medium and let flavors mingle a bit, about 5 min-ish. Before serving, add in a couple handfuls of your favorite dark leafy greens such as komatsuna, bok choy, yu choy, pea leaves, kale, dandelion greens. Stir fry until leaves are wilted but still green. Adjust seasoning to taste, drizzle on some toasted sesame oil, sprinkle on scallion greens + sesame seeds. Serve with hot rice 🍚. You’ve got your carbs, protein and veg, all in one quick flavorful dish!