Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!newsfeed.internetmci.com!in3.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: tamale@primenet.com Newsgroups: rec.food.recipes Subject: Ma Po Doufu "Grandma Chen's Bean Curd" Followup-To: rec.food.cooking Date: 28 Aug 1996 05:25:34 -0600 Organization: Primenet Lines: 44 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: Reply-To: tamale@primenet.com NNTP-Posting-Host: mack.rt66.com { Exported from MasterCook Mac } MA PO DOUFU "GRANDMA CHEN'S BEAN CURD" Notes: Foodlore credits Grandma Chen as the creator of many traditional dishes in Sichuan. Recipe By: Taste of China: Ken Hom Serving Size: 4 Preparation Time: 0:00 Categories: Chinese Vegetarian Amount Measure Ingredient Preparation Method 1 lb fresh soft bean curd 2 tbsps peanut oil 1/2 lb ground beef 2 tbsps whole yellow bean sauce 2 tbsps dark soy sauce 1/2 tsp salt 2 tsps ground red chili powder 3/4 c chicken stock 2 tbsps garlic coarsely chopped 2 tsps cornstarch mixed with 1 tbsp water 1 tbsp Sichuan peppercorns roasted and crushed Gently cut the bean curd into 1 1/2 inch cubes. Heat a wok or large skillet until it is hot. Add the oil and the beef and stir fry for 2 minutes to partially cook. Put in the whole yellow bean sauce, soy sauce, and salt and continue to stir fry for another minute. Add the chili powder and continue to stir fry for 30 seconds. Pour in the stock, add the bean curd and cook for 3 minutes. Stir in the garlic and cornstarch mixture and cook for another minute. Ladle the mixture into a serving bowl, garnish with Sichuan peppercorns, then serve at once. ----- teresa@lamg.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.