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Bean Curd Szechwan Style

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Bean Curd Szechwan Style has a fine taste. Bean Curd Szechwan Style gets its taste from pork mixed with bean curd and flavored with dry sherry. Bean Curd Szechwan Style is cherished by pork lovers around the world.
Ingredients
  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
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Roasted crushed szechwan peppercorns 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Pork

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