| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | tb | Cooking oil |
| 1 | ts | (or several cloves; crushed) garlic |
| 1 | ts | Fresh chopped ginger |
| 1 | Bunch scallions | |
| 1/2 | lb | Ground pork |
| 1 | c | Water |
| 1 | ts | Cornstarch (up to) |
| 1/2 | lb | Tofu cut into bite-size chunks. (I like the very soft; but the firmer tofu varieties work well too.) |
| 1 | ts | Black bean sauce |
| 1 | ts | (or to taste) spicy chili sauce |
| 1 | tb | (or to taste) soy sauce |
INSTRUCTIONS
Here is a delicous, spicy recipe for tofu, with Chinese origins. It lends itself to infinite variations, but here's the basic recipe: In a large skillet, saute ginger, garlic, and scallions in the cooking oil. When garlic is slightly browned, add ground pork, and cook until meat is thoroughly browned. Mix cornstarch in a cup of water, and add to the meat in the skillet. Bring to a simmer. At this point, add the bean sauce, chili sauce, and soy sauce and stir all well. The sauce should just begin to thicken a bit. Finally, add the tofu pieces, and gently stir so it's well mixed with the sauce. Cover and simmer for 20- 30 minutes. Serve over rice. some variations: -use ground beef or ground turkey, or mix ground meats -use no meat at all, and sautee bell peppers or mushrooms, or other vegetables -use meat and vegetables! -add fresh spicy chiles for an extra zing ABBYK@UCLINK.BERKELEY.EDU (ABBY KAVNER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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