MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mwa Po Tofu (Pock-Marked Mama's Bean Curd)
Categories: Beef, Chinese
Yield: 1 Batch
4 pk Firm bean curd
7 oz Lean beef; finely minced
-(ground)
1 sm Leek
1/4 c Frying oil
2 tb Chinese fermented black
-beans; finely chopped
2 ts Hot bean paste; up to 3 ts
3 ts Garlic; crushed
3 ts Fresh ginger; finely chopped
1 ts Fresh red chili pepper;
-finely chopped -OR-
1 ts Chili sauce
1 ts Chinese brown peppercorns;
-dry fry and grind fresh!
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1 1/2 tb Light soy sauce
1 tb Rice wine or dry sherry
1/2 ts Salt
1 1/2 ts Sugar
1 c Chicken stock or water
1 tb Corn starch
Cut the beancurd into 1/2" cubes and soak in hot water until needed.
Trim and shred the leeks. Heat the frying oil and stir-fry the beef
until lightly coloured, then add the leeks and stir-fry a further 30
seconds. Add the chopped black beans, the bean paste, garlic, ginger,
and chili pepper of chili sauce and stir-fry for a further 30
seconds, then add the pre-mixed seasoning ingredients and bring to a
boil. Simmer for 1 minute.
Drain the bean curd and add to the sauce, reduce the heat and simmer
until the sauce is well reduced and the flavor thoroughly permeating
the bean curd. Transfer to a serving dish and sprinkle with Chinese
pepper. Add more Chinese pepper on top of each serving when going
back for thirds...
Recipe by Steve Kramer
Recipe FROM: <https://web.archive.org/web/20211017163807/
http://recfoodcooking.org/sigs/Steve Kramer/
Ma Pwo Tofu (Pock-Marked Mama's Bean Curd).html>
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