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1. Marinate the ground pork with the garlic, ginger, soy, wine,
and 1 tablespoon cornstarch. Set aside for at least 30
minutes.
2. Brown the pork until almost cooked, then add the onions
and celery and stir fry until the onion is somewhat soft. When
cooked, put the meat in a bowl.
3. Put the cubed dull foo in the pan and add the chicken
stock, bean sauce and chili paste, stir and bring to a boil then
turn the heat down to medium and simmer for about 10
minutes.
4. Return the meat to the pan and add the cornstarch and
bring it back to boil and cook for another 2 minutes or until the
sauce thickens making sure the cornstarch is cooked through .
5. Add the green onions, stir and serve with hot rice.
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