Spicy Bean Curd > Kashrus
chinese, groundmeat, tofu, veal
1 marinade
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 tablespoon soy sauce
1 tablespoon water
1 tablespoon corn oil
4 oz ground veal or turkey
4 squares fresh bean curd, or
1 lb package soft bean curd
1/2 teaspoon kosher salt
3 tablespoon corn oil
1 garlic clove, minced
2 teaspoon minced fresh ginger
3 tablespoon finely chopped scallions
2 teaspoon hot chili sauce (recipe
1 here)
1/2 cup chicken broth (recipe here)
2 tablespoon soy sauce
2 teaspoon cornstarch mixed with 2
1 tb water
1/2 teaspoon roasted sichuan peppercorns
1 (recipe here)
1 teaspoon oriental sesame oil
1. Combine the marinade ingredients, add the meat and mix well. Cut the bean curd into l/4inch cubes. Sprinkle with salt. Set aside. 2. Heat a wok over moderate heat until hot and add corn oil. Add the garlic, ginger and scallions, and stir fry a few seconds until the flavors are released. Add the meat and stir fry to separate the pieces. When the meat changes color, add the chili sauce. Stir well. 3. Place the bean curd atop the meat. Add the broth and soy sauce and slowly bring to a boil. Turn the heat to a simmer and cover. Cook for 3 or 4 minutes, stirring gently once or twice during the cooking. 4. Stir the cornstarch mixture well and add to the wok, gently stirring until the sauce thickens. Sprinkle mixture with ground peppercorns and sesame oil, and serve piping hot.
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Copyright 1995 by Raphael Meyer, American Asian Kashrus Services From: David Chessler Date: 04 Nov 97
Yield: 4 servings