This is a standby favorite, and when I went to buy tofu this afternoon there were fresh local snap peas at the store as if to underscore the wisdom of my choice (ours are only just flowering.) So half the ground pork I got on Saturday, plus the tofu, garlic, ginger, hot peppers, and a sauce made from the shrimp/miso broth, tamari, rice vinegar, a drop of agave and flour to thicken it went into the wok in roughly that order. Scallions to garnish, and the bolting tatsoi from the garden cleaned the wok out with some lemon. Served on brown rice, with a Crios Torrontes that has such a strong lychee note that it cries out to go with Chinese food. Although to be fair, if I had made this really hot like it’s supposed to be (and like we did pre-Milo) an off-dry riesling would have been the better match. Never one to sweat the wine pairings, Christine made up for the lack of spice by larding hers with sambal oelek.
