Szechwan spiced bean curd (mapo tofu)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 1 | teaspoon | Hot oil (optional) |
| ¼ | pounds | Ground pork or beef |
| ⅓ | cup | Chicken broth |
| 1 | tablespoon | Fermented black beans; rinsed and lightly chopped (optional) |
| 2 | Cloves sliced garlic | |
| 2 | teaspoons | Szechwan hot pepper sauce |
| 2½ | tablespoon | Dark soy sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Msg |
| 3 | Pads bean curd cut into 1/2\" cubes | |
| 1 | cup | Peas (frozen is OK) |
| 2 | teaspoons | Cornstarch mixed with |
| 2 | tablespoons | Water |
| ⅛ | teaspoon | Szechwan pepper powder |
| 1 | tablespoon | Minced scallion |
| 2 | teaspoons | Sesame oil |
Directions
Heat a wok over medium high heat until hot, add the oil, wait until it is hot, then add the meat. Stir-fry the meat until it is no longer pink. Add the sauce and bring to a boil. Add the bean curd [and peas], bring to a simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir until the sauce has thickened. Turn off the heat and sprinkle with the garnish. Serve immediately.
FWB@...
(FREDERIC W. BREHM)
REC.FOOD.RECIPES
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