fwb@siemens.UUCP (07/23/85)
SZECHWAN SPICED BEAN CURD
(Mapwo doufu)
2 TBS cooking oil
1 tsp hot oil (optional)
0.25 lb. ground pork or beef, about 0.5 C.
SAUCE
0.33 C chicken broth
1 TBS fermented black beans, rinsed and lightly chopped (optional)
2 cloves garlic, sliced
2 tsp Szechwan hot pepper sauce, more or less to taste
2.5 TBS soy sauce
0.5 tsp salt
0.5 tsp sugar
0.25 tsp M.S.G.
3 pieces 3" x 3" x 0.75" fresh tender bean curd
2 tsp cornstarch mixed with 2 TBS water
GARNISH
0.125 tsp szechwan pepper powder
1 TBS minced scallion
2 tsp sesame oil
COOKING DIRECTIONS
1. Cut the bean curd into 0.5" cubes. Drain and set aside.
2. Heat a wok over medium high heat for 30 seconds. Pour in the oil and
heat for another 30 seconds. Add the meat and stir-fry until the meat is no
longer pink. Add the sauce and bring to a boil. Add the bean curd pieces,
bring to a simmer, and cook for 2 minutes. Pour in the cornstarch mixture
and stir until the sauce has thickened. Turn off the heat and sprinkle with
the garnish. Serve immediately.
NOTE
This dish is hot, spicy, and salty, and is usually served with rice. More
hot pepper sauce or hot pepper oil may be added, if desired.
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MY MODIFICATIONS
Remove the hot oil, salt, and M.S.G. Use about 1.5 TBS cold pressed peanut
oil for the cooking oil. Use 1.5 to 2 TBS black beans and 1 TBS hot pepper
sauce. Do not use thin soy. Use a darker soy, but not Black Soy Sauce.
Water may be substituted for the chicken broth as the broth flavor does not
make any difference in this recipe. Add about 0.33 C peas with the bean
curd during cooking. Use cilantro instead of scallion in the garnish.
For the hot pepper sauce, I use
"Szechuan Chili Sauce"
packed by
SZE CHUAN FOOD PRODUCTS CO., LTD.
Product of Taiwan (Formosa)
The Republic of China
The ingredients are Red Chili, Salt, Sesame Oil, Soya Bean, Pepper. It
comes in a small can with a black label and red and white printing.
Recommended.
For the soy, I use "Soy, Superior", not to be confused with "Superior Soy".
It is heaver than pure soy sauce. It has molasses and flour added.
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This recipe is from "Harmony of Flavors" by Yung-chi Chao Chen. It is
available from the Golden Mushroom grocery store in Princeton, NJ. The
address stamped in the front of my 5 year old copy is:
P. O. Box 256
Princeton, NJ 08540
The price is $7.95 + $0.65 Handling. I don't know if the address or price
are still valid, but copies of the book were still in the store the last
time I was there.
Disclaimer: My only relationship to the store and its owners are as a
satisfied customer.
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Frederic W. Brehm ihnp4!princeton!siemens!fwb
Siemens Research and Technology Laboratories
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