| 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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