Ma Po Dou Fu - spicy bean curd with minced beef
Soft Bean Curd 500g, 1lb
Oil 3 tablespoons
Minced Lean Beef 250g, ½lb
Salted Black Beans 1 tablespoon
Salted Soy Beans 1 tablespoon
Chilli paste 1 tablespoon
Ginger, finely chopped 1 tablespoon
Garlic, finely chopped 1 tablespoon
Chicken stock 250ml, 1 cup
Dark Soy Sauce 1 tablespoon
Salt to taste
Corn Flour 2 teaspoons
Sichuan peppercorns 1 teaspoon, ground
Spring Onions for garnish

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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