| 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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