|
Ma Po Tou Fu
(Spicy stir-fried Bean Curd with Pork, Szechwan style)
Ingredients:
ˇ 1/4 lb ground pork or ground beef
ˇ 4 squares (3-inch square) fresh bean curd, or l pound package soft bean
curd, cut into 1/2 inch cubes
ˇ 1 tablespoon soy sauce
ˇ 1 tablespoon cook wine or Chinese rice wine
ˇ 1/2 teaspoon sugar
ˇ 1/4 teaspoon Szechwan peppercorns or black peppercorns
ˇ 3 tablespoon oil
|
ˇ 1 tablespoon ground bean sauce or brown-bean sauce
ˇ 1/4 teaspoon cayenne pepper or ground hot pepper
ˇ 1 teaspoon finely chopped ginger root
ˇ 2 scallions, finely chopped
ˇ 1/4 cup chicken stock
ˇ 1 teaspoon salt
ˇ 2 teaspoon cornstarch, dissolved in 1 tablespoon water
ˇ 1 teaspoon sesame oil tablespoons of water
|
PREPARE AHEAD:
1. Combine the soy sauce, wine and sugar in bowl. Add the meat
and mix well.
2. Set a small non-stick pan over high heat and drop in
peppercorns. Turn the heat to medium and stir constantly for about 3-4
minutes. Warp the peppercorn in a kitchen towel and crush them with a
rolling pan. Set aside the finely crushed peppercorns in a small bowl.
TO COOK:
1. Heat a work over high heat for 30 seconds. Pour in the oil
and heat for 30 seconds. Drop in the meat mixture and stir-fry for 2-3
minutes or until the meat is no longer pink.
2. Add bean curd, bean sauce, cayenne pepper, ginger,
scallions, chicken stock and salt, and cook over moderate heat for 2-3
minutes. Stir gently once or twice during the cooking. Avoid stirring too
much to break the bean curds.
3. Quickly stir mixture well and add to the wok. Gently stir
until the sauce thickens. Then add crushed peppercorns and sesame oil.
Transfer the entire dish to a platter and serve hot with rice.
|
 |
