Taucheo (豆酱, see photo on page 2) is soy bean paste which is popular ingredient in Chinese cooking, and a staple in my pantry. I love my mother‘s taucheo chilli sauce – a simple recipe made of only 3 ingredients namely taucheo, chilli padi and garlic. My mother’s specialities using this taucheo chilli paste include steamed flower crabs and claypot yong tau foo. I have a theory that anything cooked in this taucheo chilli paste will be delicious and I used this sauce for cooking a dish which I am very familiar with: stir-fried pork with ginger and scallions. The result was so good, with the perfect balance of savouriness and spiciness, that it has now become a regular dish on our dinner table.
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Stir-fry Taucheo Pork Recipe
- Serves: 2-3
- Prep: 20 mins
- Cook: 10 mins
Taucheo (豆酱) is a preserved soy bean paste popularly used in Chinese cooking. Its saltiness and aroma perks up many Chinese savoury dishes.
- 8 garlic cloves peeled and sliced thinly
- 3 chilli padi (bird's eye chili) to taste; sliced thinly
- 1 tbsp taucheo (soy bean paste/ 豆酱)
- 200 grams pork fillet tenderloin cut preferred, sliced thinly and diagonally (against the grain)
- 1 tbsp sesame oil
- 1 tbsp cooking oil
- 2 slices ginger sliced thinly
- 3 stalks spring onions cut to 5 cm length
- 1/3 cup water
- 1/2 tsp dark soy sauce
- 1-2 tbsp Chinese wine (Hua Tiao/Shao Hsing)
- Using an electric blender, first grind the garlic and chilli until finely chopped. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.
- Marinade sliced pork with sesame oil for at least 10 minutes.
- Heat oil in wok. Stir fry taucheo paste prepared in step 1 until fragrant, about 1-2 minutes.
- Add ginger and stir fry until fragrant, about 30 seconds. Add pork slices and stir until the surface is cooked. Half way though stir-frying, add spring onions.
- Add water, dark soy sauce and Chinese wine. Once the sauce comes to a simmer, turn off the heat. Serve with steamed rice.
Get the step-by-step photos and cooking notes for Taucheo Pork on page 2.
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