Ma-la-tang, the hot and spicy dish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Tofu Squares |
| 1 | ounce | Beef |
| 3 | eaches | Garlic Sprouts |
| 1 | cup | Oil |
| 2 | teaspoons | Spring Onion, minced |
| 2 | teaspoons | Garlic, minced |
| 1 | tablespoon | Cornstarch Paste |
| 1 | teaspoon | Chili Nam Yuey |
| 1 | tablespoon | Pepper, ground |
| 1 | tablespoon | Salt |
Directions
Dice the tofu. Cut beef into small cubes. Chop garlic. Crush the Chili Nam Yuey cubes and mix with ground pepper. Cook diced tofu in boiling water for a while. Remove and drain well. Heat oil in a wok till hot. Stir fry spring onion and garlic for a few seconds. Add the diced beef. Stir fry till half done. Add diced tofu, Chili Nam Yuey, salt and pepper. Mix well. Bring to a boil. Add chopped garlic and cornstarch paste. Serve. The name "Ma-La-Tang" means that a lot of pepper and chili powder had to be added to make the dish hot and spicy. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.