Bean Curd with Hot Meat Sauce

Name: Bean Curd with Hot Meat Sauce (麻婆豆腐)
Yield: Serves 3 to 4.
Cuisine: Chinese
Ingredients: 1 tablespoon dark soy sauce; 1 cup chicken or meat stock; 2 teaspoons cornstarch dissolved in 1 tablespoon water; 2 teaspoons sesame oil; 2 whole scallions, finely chopped; ½ teaspoon roasted and crushed Szechuan peppercorns; 4 quarter -sized slices peeled ginger, finely minced; 4 squares fresh bean curd; ½ pound ground pork; 1 tablespoon dry sherry; 2 tablespoons oil; 1 tablespoon hot bean paste

麻婆豆腐

Preparation info

Serves
3 to 4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a magnificent dish, gently spicy, with a final teasing touch of Szechuan peppercorns. It is smooth in texture and light in color, lightly glazed with sauce and speckled with the ground meat.

Ingredients

4 squares fresh bean curd
½ pound ground pork
4 quarter -sized sl

Asia
China
Side dish
Spicy

Method

Cut the bean-curd squares into ½-inch cubes. Cover with hot water and soak for 10 to 15 minutes, draining them just before adding to the pan.

March-chop the ground pork a few times to loosen its formation. Mince the ginger, set out the seasonings and the stock, combine the binding-sauce ingredi