| 3 | c | To 4 c cubed bean curd, about 1 1/2 japanese style, ot 3-4 smaller |
| | Chinese cakes |
| 1/3 | lb | To 1/2 lb fatty pork |
| 3 | ts | To 5 ts finely chopped fresh ginger |
| 1/4 | c | Coarsely chopped green onion |
| 1 | tb | To 2 tb hot bean sauce |
| 1 | c | Pork of chicken stock or water (best with stock) |
| | SEASONINGS |
| 2 | tb | To 3 tb cornstarch mixed 4-6 tb water |
| 1 | ts | To 2 ts salt, depending on the saltiness of the hot bean sauce |
| 1 | tb | Rice wine or dry sherry |
| 1 | tb | Soy sauce |
| 1/2 | ts | Ground szechwan pepper |
| 4 | tb | To 5 tb cooking oil |
| | OPTIONAL |
| 2 | tb | Finely chopped garlic (never cook without it.. (g)) |
| 1 | ts | Fermented black beans (works well) |
| 2 | | To 3 dried or fresh mushrooms (so-so in it) |
| 6 | | To 8 pieces wood ear (I think these taste like rubber) |
| 1 | tb | Sesame oil (include) |
