Szechwan spiced bean curd (mapwo doufu)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
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Directions
Ingredients: 2 tblsp cooking oil 1 tsp hot oil (optional) ¼ lb ground pork or beef (about ½ C) ⅓ cup chicken broth 1 tblsp fermented black beans, rinsed and lightly chopped (optional) 2 cloves sliced garlic 2 tsp Szechwan hot pepper sauce 2½ tblsp dark soy sauce ½ tsp salt ½ tsp sugar ¼ tsp MSG 3 pads bean curd cut into ½ inch cubes 1 cup peas (frozen is OK) 2 tsp cornstarch mixed with 2 tblsp water ⅛ tsp szechwan pepper powder 1 tblsp minced scallion 2 tsp sesame oil Heat a wok over medium high heat until hot, add the oil, wait until it is hot, then add the meat.
Stirfry 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. Converted by MMCONV vers. 1⅖
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