Szechwan spiced bean curd (mapo tofu)

4 Servings

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 \N Cloves sliced garlic
2 teaspoons Szechwan hot pepper sauce
2½ tablespoon Dark soy sauce
½ teaspoon Salt
½ teaspoon Sugar
¼ teaspoon Msg
3 \N 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

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)

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