Ma-Po's Bean Curd Recipe

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Ma-Po's Bean Curd Ingredients

2 each tofu squares
2 tbsp oil
4 oz ground pork
2 cup soup stock
1 tbsp cornstarch paste
2 tbsp chili nam yuey
1 tsp ginger, minced
1/2 tsp soy sauce
1 tsp shao hsing wine
1/2 tsp sesame oil
1 tsp pepper, ground
1 tsp spring onion, minced

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Ma-Po's Bean Curd

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This is a recipe for Ma-Po's Bean Curd from the recipe cookbook of Recipes-to-go (Bean)

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Ma-Po's Bean Curd

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Ma-Po's Bean Curd Directions

Cut bean curd into 3/4" cubes. Cook in boiling water for a while.
Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam
Yuey and minced ginger until the pork is well cooked. Add soup stock,
bean curd (tofu), soy sauce and wine. Simmer over a low flame till
there's almost no liquid left. Add cornstarch paste and remove from
heat. Sprinkle with sesame oil, ground pepper and spring onion.
Enjoy! Notes: This dish is considered authentic only if it tastes
hot, spicy and tender all at the same time. The original recipe
called for ground beef. Most places now use pork. Mrs. Chen Ma-Po,
Pockmarked Chen a widow gained fame and recognition when she created
this dish in her tofu stall about 100 years ago. The legend lives on
forever! From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

Serves: 4

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Ma-Po's Bean Curd Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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