Szechwan spiced bean curd (mapwo doufu)
Last updated 6/12/2012 1:26:03 AM. Recipe ID 60280. Report a problem with this recipe.
Title: Szechwan spiced bean curd (mapwo doufu)
Categories: Main dish
Yield: 1 Servings
Ingredients: 2 tblsp cooking oil 1 tsp hot oil (optional) 0.25 lb
ground pork or beef (about 0.5 C) 0.33 cup chicken broth 1 tblsp
fermented black beans, rinsed and lightly chopped (optional) 2 cloves
sliced garlic 2 tsp Szechwan hot pepper sauce 2.5 tblsp dark soy
sauce 0.5 tsp salt 0.5 tsp sugar 0.25 tsp MSG 3 pads bean curd cut
into 0.5 inch cubes 1 cup peas (frozen is OK) 2 tsp cornstarch
mixed with 2 tblsp water 0.125 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. 1.40
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