Recipe - Ma-Pos Bean Curd

2 Tofu Squares
2 tablespoon Oil
4 ounce Ground Pork
2 cup Soup Stock
1 tablespoon Cornstarch Paste
2 tablespoon Chili Nam Yuey
1 teaspoon Ginger, minced
One half teaspoon Soy Sauce
1 teaspoon Shao Hsing Wine
One half teaspoon Sesame Oil
1 teaspoon Pepper, ground
1 teaspoon Spring Onion, minced

Cut bean curd into 3/4" cubes. Cook in boiling water for a while.
Heat oil in a wok. Quickly stirfry the ground pork with Chili Nam Yuey
and minced ginger until the pork is well cooked. Add soup stock, bean curd
(tofu), soy sauce and wine. Simmer over a low flame till there's almost no
liquid left. Add cornstarch paste and remove from heat.
Sprinkle with sesame oil, ground pepper and spring onion. Enjoy!
Notes:
This dish is considered authentic only if it tastes hot, spicy and tender
all at the same time.
The original recipe called for ground beef. Most places now use pork.
Mrs. Chen MaPo, Pockmarked Chen a widow gained fame and recognition when
she created this dish in her tofu stall about 100 years ago. The legend
lives on forever!
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

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