Recipe - Szechwan Spiced Bean Curd (Mapo Tofu)

2 tablespoon Cooking oil
1 teaspoon Hot oil (optional)
One fourth pound Ground pork or beef
1/3 cup Chicken broth
1 tablespoon Fermented black beans;
rinsed and lightly chopped
(optional)
2 Cloves cut or sliced up garlic
2 teaspoon Szechwan hot pepper sauce
2 One half tablespoon Dark soy sauce
One half teaspoon Salt
One half teaspoon Sugar
One fourth teaspoon Msg
3 Pads bean curd cut into 1/2"
cubes
1 cup Peas (frozen is OK)
2 teaspoon Cornstarch mixed with
2 tablespoon Water
1/8 teaspoon Szechwan pepper powder
1 tablespoon Minced scallion
2 teaspoon 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.

FWB@URSA.SIEMENS.COM

(FREDERIC W. BREHM)

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