|Ma Po Dou Fu - spicy bean curd with minced beef|
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Chop the bean curd into 12 to 15mm pieces.
Heat the oil and stir fry the beef and black beans for 3 or 4 minutes.
Add the chilli paste, salted soy beans, the ginger and garlic. Stir fry for a further 2 minutes, then add the stock and bean curd bits.
Simmer for 5 minutes, season with soy sauce, and thicken the sauce with the corn starch blended with a little water.
Sprinkle with the spring onions slices and Sichuan pepper and serve.
from:The Food of China Wendy Hutton (ed.) Periplus World Cook
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