Szechuan-Style Pierogies by Chef Jose Garces

Szechuan-Style Pierogies by Chef Jose Garces
  • Total Time (min) 30
  • Prep Time (min) 15
  • Ingredients 16
  • Servings 4

Ingredients

  • 1 (16-ounce) box Mrs. T’s® Garlic & Parmesan Pierogies
  • 1/2 cup, plus 2 tablespoons, vegetable oil, divided
  • 3 Arbol chile OR 1/2 teaspoon red chili flakes
  • 1/4 cup Szechuan chile sauce (San-J brand recommended)
  • 4 tablespoons, plus 2 teaspoons fresh minced ginger, divided
  • 2 tablespoons, plus 1 teaspoon garlic, minced (about 5 cloves), divided
  • 1/2 tablespoon Szechuan peppercorns OR black peppercorns, toasted and ground
  • 1/2 cup black bean garlic sauce (San-J brand recommended)
  • 2 cups chicken stock
  • 1 tablespoon thinly sliced scallion (white parts only)
  • 1 cup ground pork
  • 1 teaspoon soy sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon peeled edamame
  • 2 tablespoons firm tofu, diced
  • 1 ½ cups bean sprouts

Directions

  • Place 1/2 cup oil and chiles into a saucepan and cook over low heat for about 2 minutes, or until chiles turn brown. Remove chiles from oil and discard. Add Szechuan sauce to saucepan and cook for 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns, cook until fragrant, about 2 minutes. Add black bean sauce and cook for another 2 minutes. Add chicken stock and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Reserve.
  • In a sauté pan, heat 1 tablespoon vegetable oil over medium high heat. Add 2 teaspoons ginger, 1 teaspoon garlic and scallions, cook for 1 minute. Add pork and cook for 5 minutes, breaking up big pieces of pork with a wooden spoon. Add soy sauce and combine. Reserve.
  • In a sauté pan, melt butter and remaining 1 tablespoon vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side or until lightly browned. Reserve.
  • In a large sauté pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame, and tofu. Cook over medium high heat until combined, about 2 minutes. Garnish with bean sprouts and serve.