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1
Place 1 tablespoon of the chopped ginger into a large zip-lock bag, and reserve the remainder.
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2
Add the remaining marinade ingredients to the bowl (1 sliced green onion, 1 tablespoons soy sauce, 1 teaspoons sesame oil, 2 tablespoons dry sherry, 2 teaspoons cornstarch), and mix well.
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3
Add the ground pork, mix marinade and ground pork together, and put in refrigerator to marinate for at least 30 minutes.
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4
Remove hard stems from Shiitake mushrooms and slice finely.
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5
Blanch the tofu in boiling water for 2-3 minutes, then drain.
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6
Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form a thick paste.
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7
Heat large skillet over medium-high heat.
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8
Add the Sesame and Olive Oil (2 tbsp sesame, 1 tbsp olive) and just as it is starting to smoke, add the garlic/ginger pasted and stir-fry, stirring continuously for approximately 30 seconds (take care not to burn the mixture).
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9
Next add the Black Bean Hot Sauce, Szechwan Stir Fry Sauce, Chili Oil, Shiitake mushrooms, and stir-fry for approximately 60 seconds.
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10
Stir meat mixture, add it to the skillet, and continue to stir-fry over high heat for two to three minutes, until it looses its pinkish color.
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11
Toss in the tofu and the sliced green onions and continue to fry for about 45 seconds.
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12
Pour in the soy sauce and water, bring to a boil, then reduce heat to moderate and cook for a couple of minutes.
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13
If there appears to be too much liquid in the pan contents, thicken with a little cornstarch and water.
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14
Serve with steamed rice.
