3 c To 4 c cubed bean curd,
-about 1 1/2 japanese style,
-ot 3-4 smaller
Chinese cakes
1/3 lb To 1/2 lb fatty pork
3 ts To 5 ts finely chopped
-fresh ginger
1/4 c Coarsely chopped green onion
1 tb To 2 tb hot bean sauce
1 c Pork of chicken stock or
-water (best with stock)
------------------------SEASONINGS------------------------
2 tb To 3 tb cornstarch mixed 4-6
-tb water
1 ts To 2 ts salt, depending on
-the saltiness of the
-hot bean sauce
1 tb Rice wine or dry sherry
1 tb Soy sauce
1/2 ts Ground szechwan pepper
4 tb To 5 tb cooking oil
-------------------------OPTIONAL-------------------------
2 tb Finely chopped garlic (never
-cook without it.. (g))
1 ts Fermented black beans (works
-well)
2 To 3 dried or fresh
-mushrooms (so-so in it)
6 To 8 pieces wood ear (I
-think these taste like
-rubber)
1 tb Sesame oil (include)
(this dish should be VERY hot)
TO PREPARE: 1. Cut the bean curd into small cubes. If
desired, palce the bean curd in boiling water in a wok
or pot and boil until the bean curd starts to float.
This procedure firms the bean curd slightly and is
especially advisable if you are using soft japanese
style bean curd. 2. Chop the pork into small pieces,
about 1/4 inch by 1/4 inch, or slightly smaller. Chop
the green onion coarsly. Chop the ginger as finely as
possible. 3. Mix the SEASONINGs in a cup, first
dissolving the cornstarch in water and then adding the
other ingredients.
TO COOK: 1. Heat 4-5 tbsps cooking oil in a wok or
large frying pan until very hot. (This recipe actually
calls for rendered pork fat, but I invariably use
vegetable oil and fatty pork instead.) Add the pork
pieces and cook briefly. Then add the hot bean sauce,
stir and add the chopped ginger. Stir until the meat
and ginger have absorbed the red color from the hot
bean sauce. Add 1 cup of stock or water. Then
carefully add the bean curd cubes and stir gently. 2.
Allow the liquid in the wok to cook down somewhat,
keeping it over medium flame. Stir occasionally, being
careful not to break the bean curd cubes. Just before
the liquid has cooked away, stir the seasonings and
add the green onion. Stir, check for salt. The
consistency should now be very thick, almost custard
like. If necessary add a tbsp or so more cornstarch
first mixing it with a few tbsps of water to make a
thin paste. Sprinkle ground Szechwan pepper over the
bean curd. Serve hot. Should be eaten on top of rice.
From The Good Food of Szechwan: Down to Earth Chinese
cooking. Robert A. Delfs. Kodansha International Ltd.
