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Stir - Fried Spiced Bean Curd And Pork
(Ma - P'o - Tou - Fu)
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| What You Need: |
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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
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| How To Cook: |
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PREPARE AHEAD:
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1. In a bowl, combine the pork, soy sauce, wine and sugar. With a spoon, mix them together well.
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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.
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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.
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4. Have the oil, bean curd, bean sauce, cayenne pepper, ginger, scallions, chicken stock, salt, cornstarch mixture and sesame seed oil within easy reach.
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TO COOK:
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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.
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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.
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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.
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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.
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