RECIPE: Ma-po Dou-fu (Delfs)

Message #5375 - COOKING
   Date : 16-Jun-91 02:54
   From : Jen Kuiper
     To : Alan Jakub
Subject : Wok Recipe CR

Thought I'd add my absolute favorite to the slew of responses... hope you like
them hot... (evil grin)

MA-PO DOU-FU

(this dish should be VERY hot)

    3-4 cups cubed bean curd, about 1 1/2 japanese style, oR 3-4 smaller
             chinese cakes
1/3-1/2 lb fatty pork
    3-5 Tsps. finely chopped fresh ginger
    1/4 cup coarsely chopped green onion
    1-2 Tbps hot bean sauce
      1 cup pork oR chicken stock or water (best with stock)
        SEASONINGS:
          2-3 tbsps cornstarch mixed 4-6 tbsps water
          1-2 tsps salt, depending on the saltiness of the
                   hot bean sauce
            1 tbsps rice wine or dry sherry
            1 tbsps soy sauce
    1/2 tsp ground szechwan pepper
    4-5 tbsps cooking oil
OPTIONAL:
  2 tbsps finely chopped garlic (never cook without it.. (g))
  1 tsp fermented black beans (works well)
2-3 dried or fresh mushrooms (so-so in it)
6-8 pieces wood ear (I think these taste like rubber)
  1 tbsps sesame oil (include)

TO PREPARE: 1. Cut the bean curd into small cubes. If desired, palce the bean
curd in boiling water in a wok or pot and boil until the bean curd starts to
float. This procedure firms the bean curd slightly and is especially advisable
if you are using soft japanese style bean curd.
2. Chop the pork into small pieces, about 1/4 inch by 1/4 inch, or slightly
smaller. Chop the green onion coarsly. Chop the ginger as finely as possible.
3. Mix the SEASONINGs in a cup, first dissolving the cornstarch in water and
then adding the other ingredients.

TO COOK: 1. Heat 4-5 tbsps cooking oil in a wok or large frying pan until very
hot. (This recipe actually calls for rendered pork fat, but I invariably use
vegetable oil and fatty pork instead.) Add the pork pieces and cook briefly.
Then add the hot bean sauce, stir and add the chopped ginger. Stir until the
meat and ginger have absorbed the red color from the hot bean sauce. Add 1 cup
of stock or water. Then carefully add the bean curd cubes and stir gently.
2. Allow the liquid in the wok to cook down somewhat, keeping it over medium
flame. Stir occasionally, being careful not to break the bean curd cubes. Just
before the liquid has cooked away, stir the seasonings and add the green
onion.
Stir, check for salt. The consistency should now be very thick, almost custard
like. If necessary add a tbsp or so more cornstarch first mixing it with a few
tbsps of water to make a thin paste. Sprinkle ground Szechwan pepper over the
bean curd. Serve hot. Should be eaten on top of rice.

From The Good Food of Szechwan: Down to Earth Chinese cooking. Robert A.
Delfs. Kodansha International Ltd.

--- COUNTERPoint Gold 1.10
 * Origin: Save the Planet! Recycle all those System 7 disks! (1:135/92.18)

[June 1991]

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
* * * * *