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  Added: Sep 27, 2006  •  Visited (326)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Stir - Fried Spiced Bean Curd And Pork
(Ma - P'o - Tou - Fu)
What You Need:
  • ¼ pound lean fresh pork, finely ground
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine, or pale dry sherry
  • ½ teaspoon sugar
  • ¼ teaspoon Szechwan peppercorns
  • 3 tablespoons peanut oil, or flavorless vegetable oil
  • 4 pieces (3-inch square) fresh bean curd, about ½ inch thick
  • 1 tablespoon brown-bean sauce
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chopped, peeled fresh ginger root
  • 2 scallions, white part only, finely chopped
  • ¼ cup chicken stock, fresh or canned
  • 1 teaspoon salt
  • 2 teaspoons cornstarch dissolved in 1 tablespoon cold chicken stock, fresh or canned, or cold water
  • 2 teaspoons sesame-seed oil

  • How To Cook:
    1. In a bowl, combine the pork, soy sauce, wine and sugar. With a spoon, mix them together well.

    2. Set a small wok or 10-inch skillet over high heat and drop in the Szechwan peppercorns. Turn the heat to medium and cook, stirring constantly, for about 5 minutes, or until they are lightly browned.

    3. Then crush the peppercorns to a fine powder with a mortar and pestle or wrap them in a kitchen towel and crush them with a rolling pin. Shake through a strainer into a small bowl and set aside.

    4. Have the oil, bean curd, bean sauce, cayenne pepper, ginger, scallions, chicken stock, salt, cornstarch mixture and sesame seed oil within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 3 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.

    2. Drop in the pork mixture and stir-fry for about 2 to 3 minutes, or until the pork is no longer pink. Add the bean curd, bean sauce, hot pepper, ginger, scallions, chicken stock and salt, and cook over moderate heat for 2 to 3 minutes.

    3. Give the cornstarch mixture a quick stir to recombine it and add it to the pan. Cook, stirring constantly, until the sauce is lightly thickened and clear.

    4. Then add the Szechwan pepper and sesame-seed oil, transfer the entire contents of the pan to a heated platter and serve at once.

    To Serve: 2 as main course or 2 to 4 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Tofu
    Main Ingredient » Meat & Poultry » Pork
    Dish » Main Courses


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