Bean Curd Szechwan Style
|Bean curd/Tofu||2⁄3 Pound|
|Dry sherry||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Sweet bean sauce||1 Teaspoon (Otherwise Called Hoi-Sin Sauce)|
|Boneless lean pork||1⁄4 Pound, finely chopped or ground|
|Salad oil||3 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Minced garlic||2 Teaspoon|
|Hot bean sauce/2 small, dry, hot chili peppers, crumbled and seeded||2 Teaspoon, crumbled|
|Water||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Tablespoon|
|Whole green onions||2 , thinly sliced|
|Roasted crushed szechwan peppercorns||1⁄2 Teaspoon|
Cut bean curd in 1/2 inch cubes; place in a colander and let drain for 15 minutes.
In a bowl, blend the 1 teaspoon soy, sherry, and sweet bean sauce; add meat and stir to coat.
Stir in 1 teaspoon of the oil; let stand for 15 minutes to marinate.
Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining oil.
When oil begins to heat, add ginger and garlic.
Stir once, then add meat and stir-fry until meat is no longer pink (about 2 minutes).
Stir in hot bean sauce.
Add drained bean curd, water, and the 2 tablespoons soy.
Simmer for 3 minutes, then add green onion.
Blend cornstarch and water, add to pan, and cook, stirring, until sauce bubbles and thickens.
Sprinkle with crushed peppercorns just before serving.