Ma Po Bean Curd
A famous Szechuan recipe - the name Ma Po Bean Curd is roughly translated as "pockmarked grandmother bean curd," named for the old woman who supposedly invented the dish.
Ingredients:
8 cubes bean curd (2" x 2")
4 oz. ground pork (or beef)
1 tsp. garlic chopped
1 tbsp. green onion chopped
1 tbsp. hot bean paste
1 tsp. brown peppercorn powder
2 tbsp. soy sauce
1 tsp. salt
2 tsp. corn starch (make paste)
2 tsp. cold water (make paste)
1 cup soup stock
1 tsp. sesame oil
3 cups oil
Procedure:
1. Cut the bean curd into 12 inch cubes and deep fry in hot oil for about 1/2 minute, (or boil in water).
2. Remove all oil except 3 tbsp. Reheat and fry the ground pork well, then add garlic, hot bean paste, soy sauce, salt, soup stock and bean curd. Boil for 3 minutes.
3. Thicken with corn starch paste, then sprinkle with chopped green onion and sesame oil. Place on plate and sprinkle with brown peppercorn powder and serve.
NOTE: Hot red pepper oil may be added to this dish, if you like it hotter.
Pei Mei's Chinese Cook Book Volume I - Page 239
A famous Szechuan recipe - the name Ma Po Bean Curd is roughly translated as "pockmarked grandmother bean curd," named for the old woman who supposedly invented the dish.
Ingredients:
8 cubes bean curd (2" x 2")
4 oz. ground pork (or beef)
1 tsp. garlic chopped
1 tbsp. green onion chopped
1 tbsp. hot bean paste
1 tsp. brown peppercorn powder
2 tbsp. soy sauce
1 tsp. salt
2 tsp. corn starch (make paste)
2 tsp. cold water (make paste)
1 cup soup stock
1 tsp. sesame oil
3 cups oil
Procedure:
1. Cut the bean curd into 12 inch cubes and deep fry in hot oil for about 1/2 minute, (or boil in water).
2. Remove all oil except 3 tbsp. Reheat and fry the ground pork well, then add garlic, hot bean paste, soy sauce, salt, soup stock and bean curd. Boil for 3 minutes.
3. Thicken with corn starch paste, then sprinkle with chopped green onion and sesame oil. Place on plate and sprinkle with brown peppercorn powder and serve.
NOTE: Hot red pepper oil may be added to this dish, if you like it hotter.
Pei Mei's Chinese Cook Book Volume I - Page 239