Ma-la-tang the hot & spicy dish

Yield: 4 Servings

Measure Ingredient
3 \N Tofu Squares
1 ounce Beef
3 \N 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

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.

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