| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 4 | Servings | |
INGREDIENTS
| 2 | tb | Cooking oil |
| 1 | ts | Hot oil (optional) |
| 1/4 | lb | Ground pork or beef |
| 1/3 | c | Chicken broth |
| 1 | tb | Fermented black beans; rinsed and lightly chopped (optional) |
| 2 | Cloves sliced garlic | |
| 2 | ts | Szechwan hot pepper sauce |
| 2 1/2 | tb | Dark soy sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/4 | ts | Msg |
| 3 | Pads bean curd cut into 1/2" cubes | |
| 1 | c | Peas (frozen is OK) |
| 2 | ts | Cornstarch mixed with |
| 2 | tb | Water |
| 1/8 | ts | Szechwan pepper powder |
| 1 | tb | Minced scallion |
| 2 | ts | Sesame oil |
INSTRUCTIONS
Heat a wok over medium high heat until hot, add the oil, wait until it is hot, then add the meat. Stir-fry the meat until it is no longer pink. Add the sauce and bring to a boil. Add the bean curd [and peas], bring to a simmer, and cook for 2 minutes. Pour in the cornstarch mixture and stir until the sauce has thickened. Turn off the heat and sprinkle with the garnish. Serve immediately. FWB@URSA.SIEMENS.COM (FREDERIC W. BREHM) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”