| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Main dish | 4 | Servings |
INGREDIENTS
| 3 | Tofu Squares | |
| 1 | oz | Beef |
| 3 | Garlic Sprouts | |
| 1 | c | Oil |
| 2 | t | Spring Onion, minced |
| 2 | t | Garlic, minced |
| 1 | T | Cornstarch Paste |
| 1 | t | Chili Nam Yuey |
| 1 | T | Pepper, ground |
| 1 | T | Salt |
INSTRUCTIONS
Dice the tofu. Cut beef into small cubes. Chop garlic. Crush the Chili Nam Yuey cubes and mix with ground pepper. Cook diced 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 diced beef. Stir fry till half done. Add diced tofu, Chili Nam Yuey, salt and pepper. Mix well. Bring to a boil. Add chopped garlic and cornstarch paste. Serve. The name "Ma-La-Tang" 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
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