Szechwan Spiced Bean Curd (Mapo Tofu)

• 2 tb Cooking oil
• 1 ts Hot oil (optional)
• 1/4 lb Ground pork or beef
• 1/3 c Chicken broth
• 1 tb Fermented black beans; rinsed and lightly chopped (optional)
• 2 Cloves sliced garlic
• 2 ts Szechwan hot pepper sauce
• 2 1/2 tb Dark soy sauce
• 1/2 ts Salt
• 1/2 ts Sugar
• 1/4 ts Msg
• 3 Pads bean curd cut into 1/2" cubes
• 1 c Peas (frozen is OK)
• 2 ts Cornstarch mixed with
• 2 tb Water
• 1/8 ts Szechwan pepper powder
• 1 tb Minced scallion
• 2 ts Sesame oil

Instructions

1. 1

   Heat a wok over medium high heat until hot, add the oil, wait until it is hot, then add the meat.

2. 2

   Stir-fry the meat until it is no longer pink.

3. 3

   Add the sauce and bring to a boil.

4. 4

   Add the bean curd [and peas], bring to a simmer, and cook for 2 minutes.

5. 5

   Pour in the cornstarch mixture and stir until the sauce has thickened.

6. 6

   Turn off the heat and sprinkle with the garnish.

7. 7

   Serve immediately. (FREDERIC W.

8. 8

   BREHM)