Recipe - Bean Curd Szechwan Style

2 teaspoon Cornstarch
One half cup Vegetable stock
1 teaspoon Chili paste with soy bean
2 tablespoon Chinese thin soy sauce
1 tablespoon Sesame oil
One half teaspoon Salt
One half teaspoon Sugar
2 tablespoon Vegetable oil
3 Garlic cloves
peeled and minced
1 teaspoon Very finely minced ginger
3 Scallions
very finely cut or sliced up
into rounds, including
Three fourths of the green
1 pound Bean curd
cut into 1inch cubes

Prepare the sauce. Put the cornstarch in a small bowl. Slowly add
the vegetable stock, mixing as you do so. Now add the chili paste,
soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce
aside.

Heat the vegetable oil in a wok over a medium high flame. When hot,
put in the garlic and ginger. Stir and fry for 5 seconds. Put in
the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir
the sauce and pour it over the bean curd. Mix gently and bring to a
simmer. Let the sauce thicken, stirring gently every now and then as
it does so.

Source: Madhur Jaffrey's WorldoftheEast Vegetarian Cooking
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip