Hunan Bean Curd in Hot Meat Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn't have any peas. Watch out-this is HOT! But very, very good!! Ingredients:
3 -4 cups fresh firm tofu, cut into 1/2 inch cubes |
1 cup coarse ground pork |
2 tablespoons white wine |
1/2 teaspoon cornstarch |
4 tablespoons vegetable oil |
1 tablespoon szechuan hot bean sauce |
1/2 tablespoon minced fresh ginger |
2 garlic cloves, minced |
2 tablespoons light soy sauce or 2 tablespoons dark soy sauce |
1 cup frozen green pea |
2 teaspoons hot pepper oil or 1 teaspoon cayenne |
1/4 cup chicken broth |
1 dash salt, to taste (optional) |
2 teaspoons cornstarch, mixed with |
1 tablespoon water |
black pepper |
2 scallions, minced |
1 teaspoon sesame oil |
Directions:
1. Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
2. Then fry in a hot wok containing the vegetable oil.
3. Cook for just a moment, and then add the bean curd cubes.
4. Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
5. Stir-fry for about 1 minute.
6. Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
7. Thicken the sauce with the cornstarch mixture.
8. Garnish with the black pepper, scallions, and sesame oil.
9. Serve hot.
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