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Ingredients:
1 lb (500 g) fresh bean curd (tofu)
2 oz (60 ml)
vegetable oil
1 tsp dried shrimps, soaked and chopped
2 tsp sweet fermented flour sauce (substitute
sweet bean paste or
hoisin sauce)
1 tsp
scallions, chopped
1 tsp fresh
ginger, chopped
1 tsp
garlic, chopped
3 1/2 oz (100 g) minced lean pork
5 tsp soy sauce
2 tsp
rice wine
2 tsp fresh coriander (or cilantro), chopped
3 1/2 fl oz (100 ml) high stock
1 tbsp
cornstarch (corn flour) dissolved in tbsp
water
3 tbsp (50 ml) peppercorn oil
1/2 tsp MSG
(optional)
Directions:
1. Place the bean curd in a heat-proof bowl and
steam for 10 minutes. Remove, drain, and cut into
1/2 inch 91 cm) cubes. Set aside.
2. Heat oil in a wok over high heat to just warm
about 160oF(70oC). Add the shrimps, sweet fermented
flour sauce,
scallions,
ginger,
garlic, and pork.
Stir-fry for 2 minutes. Add the
soy sauce,
rice wine, and stock. Stir and bring to a boil. Add the
cornstarch-water mixture and cook, stirring, until
the sauce thickens. Pour over the bean curd. Add
coriander and
MSG, sprinkle with the peppercorn oil,
and serve.
More delicious Chinese tofu/bean curd recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
