Ingredients:

• 2 tbs salted black beans
• 1 lb firm tofu
• 2 tbs oil
• 6 oz ground pork
• 1 tbs grated ginger
• 4 tbs minced spicy Sichuan pickles
• 2 cloves garlic, minced
• 4 scallions, thinly sliced
• 2 tbs hot chili paste
• 1/2 cup chicken stock
• 1 tbs soy sauce
• 2 tsp cornstarch mixed with 2 tsp water
• 1/2 tsp ground Sichuan peppercorns

Cover beans with water and let soak for 10 minutes.  Drain and mash slightly with a fork.  Set aside.

Drain the tofu and place between 2 plates.  Top with a weight for 10 minutes, draining any additional liquid.  Dice tofu and set aside.

Heat oil in a wok over medium-high heat and stir-fry beans and pork until meat is completely browned.  Add ginger, pickles, garlic, chili paste, and half of green onions.  Stir-fry for another 2 minutes and add stock and tofu.  Simmer for 5 minutes and add soy sauce.  Pour in cornstarch mixture and stir until thickened.  Sprinkle with pepper and remaining half of scallions.  Serve hot.

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