Recipe - Ma-La-Tang The Hot And Spicy Dish

3 Tofu Squares
1 ounce Beef
3 Garlic Sprouts
1 cup Oil
2 teaspoon Spring Onion, minced
2 teaspoon Garlic, minced
1 tablespoon Cornstarch Paste
1 teaspoon Chili Nam Yuey
1 tablespoon Pepper, ground
1 tablespoon Salt

Dice the tofu. Cut beef into small cubes. Chop garlic. Crush the Chili Nam
Yuey cubes and mix with ground pepper. Cook minced tofu in boiling water
for a while. Remove and drain well. Heat oil in a wok till hot. Stir fry
spring onion and garlic for a few seconds. Add the minced beef. Stir fry
till half done. Add minced tofu, Chili Nam Yuey, salt and pepper. Mix well.
Bring to a boil. Add chopped garlic and cornstarch paste. Serve.
The name "MaLaTang" means that a lot of pepper and chili powder had to
be added to make the dish hot and spicy.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

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