1/4 to 1/2 cup chicken stock or water
black bean sauce
chili sauce (such as Sambal Olek or Sriracha), optional
fresh ginger, finely grated
medium or firm tofu, diced
cornstarch whisked with 1/4 cup of cool water
green onions, chopped
1. In a small bowl, whisk the chicken stock (or water), black bean sauce, hoisin and chili sauce and set aside. Have all of the other ingredients prepared and on hand before you begin cooking.
2. Heat a wok or large skillet on medium high heat and add the oil. Add the ground pork and sauté until it is cooked through, about 4 minutes. Add the garlic and ginger and cook one minute more.
3. Add the sauce mixture, bring up to a simmer and stir in the diced tofu, tossing gently but thoroughly to coat. Add the cornstarch mixture and stir in, cooking until the dish fully returns to a simmer. Stir in the green onions and serve immediately.