This is a dish that I first made on 20 October 2024. On 1 December 2024 and 8 January 2025 and 25 January 2026 I made some slight modifications.

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Ingredients

quantity		ingredient		step
50 g		minced pork		1
		oil for frying		1
20 g		spring onions		2
25 g		garlic paste		2
3 g (1)		Thai chili		2
22 g		hoisin sauce		3
40 g		bean sauce		3
100 ml		chicken broth		4
6 g		cornflour		4
0.5 g		white pepper (about 10 shakes)		4
60 g		firm dòufu, cut into 1.5 cm cubes		5
5 ml		sesame oil		6
1		spring onion, finely chopped		7

Preparation

1. Fry pork until slightly cooked.
2. Add shallots, garlic and chili and continue to fry.
3. Add hoisin sauce and bean sauce, warm.
4. Mix cornflour in the chicken broth, add to the pan.
5. Add dòufu, bring to the boil and cook for another minute or two, enough to warm the dòufu.
6. Add sesame oil and mix well.
7. Add spring onion.
8. Serve with noodles or rice.

Notes

This is a recipe from The Woks of Life, a site that is only bearable with an ad blocker. The original looks like this:

So far the recipe is pretty much the same as the original. No sugar, of course. I used garlic paste instead of raw garlic, and I added a Thai chili. Initially I omitted the white pepper, but on 25 January 2026 I added a small amount, and to my surprise it improved the dish. Currently the quantity is a guess.

The original recipe called for shallots. What's that? Do they mean spring onions? No, they call them scallions in the same recipe. But spring onions seem a better choice.

Initially the ingredients included 100 ml of broth and 6 g of cornflour. On 26 October 2025 I found this too little and increased it 150 ml/9 g, increasing the hoisin and beans accordingly. But the next time round I forgot, and it seems fine the way it is.