| 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.
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