| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 3 |
c |
To 4 c cubed bean curd |
|
|
about 1 1/2 japanese |
|
|
style |
|
|
ot 3-4 smaller |
|
|
Chinese cakes |
| 1/3 |
lb |
To 1/2 lb fatty pork |
| 3 |
t |
To 5 ts finely chopped |
|
|
fresh ginger |
| 1/4 |
c |
Coarsely chopped green onion |
| 1 |
T |
To 2 tb hot bean sauce |
| 1 |
c |
Pork of chicken stock or |
|
|
water best with stock |
| 2 |
T |
To 3 tb cornstarch mixed 4-6 |
|
|
tb water |
| 1 |
t |
To 2 ts salt, depending on |
|
|
the saltiness of the |
|
|
hot bean sauce |
| 1 |
T |
Rice wine or dry sherry |
| 1 |
T |
Soy sauce |
| 1/2 |
t |
Ground szechwan pepper |
| 4 |
T |
To 5 tb cooking oil |
| 2 |
T |
Finely chopped garlic, never |
|
|
cook without it.. g |
| 1 |
t |
Fermented black beans, works |
|
|
well |
| 2 |
|
To 3 dried or fresh |
|
|
mushrooms so-so in it |
| 6 |
|
To 8 pieces wood ear, I |
|
|
think these taste like |
|
|
rubber |
| 1 |
T |
Sesame oil, include |
INSTRUCTIONS
(this dish should be VERY hot) TO PREPARE: 1. Cut the bean curd into
small cubes. If desired, palce the bean curd in boiling water in a wok
or pot and boil until the bean curd starts to float. This procedure
firms the bean curd slightly and is especially advisable if you are
using soft japanese style bean curd. 2. Chop the pork into small
pieces, about 1/4 inch by 1/4 inch, or slightly smaller. Chop the
green onion coarsly. Chop the ginger as finely as possible. 3. Mix the
SEASONINGs in a cup, first dissolving the cornstarch in water and then
adding the other ingredients. TO COOK: 1. Heat 4-5 tbsps cooking oil
in a wok or large frying pan until very hot. (This recipe actually
calls for rendered pork fat, but I invariably use vegetable oil and
fatty pork instead.) Add the pork pieces and cook briefly. Then add
the hot bean sauce, stir and add the chopped ginger. Stir until the
meat and ginger have absorbed the red color from the hot bean sauce.
Add 1 cup of stock or water. Then carefully add the bean curd cubes
and stir gently. 2. Allow the liquid in the wok to cook down somewhat,
keeping it over medium flame. Stir occasionally, being careful not to
break the bean curd cubes. Just before the liquid has cooked away,
stir the seasonings and add the green onion. Stir, check for salt. The
consistency should now be very thick, almost custard like. If
necessary add a tbsp or so more cornstarch first mixing it with a few
tbsps of water to make a thin paste. Sprinkle ground Szechwan pepper
over the bean curd. Serve hot. Should be eaten on top of rice. From
The Good Food of Szechwan: Down to Earth Chinese cooking. Robert A.
Delfs. Kodansha International Ltd. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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