1/2tablespoonSzechuan peppercorns OR black peppercornstoasted and ground
1/2cupblack bean garlic sauce
1tablespoonthinly sliced scallionwhite parts only
1 1/2cupsbean sprouts
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.