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1993-01-18
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Newsgroups: rec.food.recipes
Distribution: world
From: fwb@ursa.siemens.com (Frederic W. Brehm)
Date: 7 Feb 92 18:42:53 GMT
Subject: MEAT: Szechuan Spiced Bean Curd
References: <kp35evINN9do@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Szechuan Tofu
Archive-Name: recipes/meat/szechuan-spiced-tofu
Keywords: recipe meat szechuan spiced tofu
Followup-To: rec.food.cooking
Organization: Siemens Corporate Research
Approved: aem@mthvax.cs.miami.edu
This recipe is from "Harmony of Flavors" by Yung-chi Chao Chen. It
used to be available from the Golden Mushroom grocery store in
Princeton, NJ. I haven't been there in a long time (there are now
chinese grocery stores closer to home) so I don't know if it is still
available.
SZECHWAN SPICED BEAN CURD
(Mapwo doufu)
2 T cooking oil
1 t hot oil (optional)
[I omit this]
0.25 lb ground pork or beef (about 0.5 C)
[This recipe is OK without meat, but IMHO the pork flavor
is essential for this dish.]
SAUCE
=====
0.33 C chicken broth
[I use water, chicken flavor doesn't come through anyway]
1 T fermented black beans, rinsed and lightly chopped (optional)
[it's not optional for me...I add 1.5 to 2 T]
2 cloves sliced garlic
[more is OK, too]
2 t Szechwan hot pepper sauce
[I use 1 T, you should experiment to see what you like best.]
2.5 T soy sauce
[Use dark soy, like "Soy, Superior", not to be confused with
a light soy like "Superior Soy".]
0.5 t salt
0.5 t sugar
0.25 t MSG
[I omit the MSG.]
3 pads bean curd cut into 0.5 inch cubes
[each pad is about 3x3x0.75 inch]
1 C peas (frozen is OK)
[peas are my addition]
2 t cornstarch mixed with
2 T water
GARNISH
=======
0.125 t szechwan pepper powder
1 T minced scallion
[sometimes I substitute Chinese Parsley (a.k.a., cilantro)]
2 t sesame oil
COOKING DIRECTIONS
Heat a wok over medium high heat until hot, add the oil, wait until
it is hot, then add the meat. Stir-fry the meat until it is no
longer pink. Add the sauce and bring to a boil. Add the bean curd [and
peas], 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.
===
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.
Highly recommended. Very hot.
Frederic W. Brehm fwb@siemens.siemens.com