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We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Ma-po’s Bean Curd

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Main dish	4	Servings

INGREDIENTS

2		Tofu Squares
2	T	Oil
4	oz	Ground Pork
2	c	Soup Stock
1	T	Cornstarch Paste
2	T	Chili Nam Yuey
1	t	Ginger, minced
1/2	t	Soy Sauce
1	t	Shao Hsing Wine
1/2	t	Sesame Oil
1	t	Pepper, ground
1	t	Spring Onion, minced

INSTRUCTIONS

Cut bean curd into 3/4" cubes. Cook in boiling water for a while.  Heat
oil in a wok. Quickly stir-fry 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 Ma-Po,  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

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