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Chinese Meat Recipe - Sichuan Ma Po Tofu

Basic Ingredients:

  • 3 tablespoons salted (fermented) black beans
  • ¼ lb. ground beef (or pork)
  • 2 blocks of medium firm tofu, cut into ½ in. square cubes
  • 1 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 2 teaspoons cornstarch, mixed with 1 ½ tablespoons water

Seasoning Ingredients:

  • 1 tablespoon ginger, grated
  • 4 cloves garlic, minced
  • 2 tablespoon chili bean paste
  • ¼ teaspoon salt
  • 2 tablespoons light soy sauce
  • 1 teaspoon freshly ground Sichuan pepper
  • 4 prigs of green onion, cut into ¼ in. lengths

Procedures:

  1. Boil water in a saucepan, drop tofu cubes for 1 minute, remove tofu cubes from boiling water and drain.
  2. Heat olive oil in a nonstick wok, add beef (or pork) and salted black beans, stir-fry for 2 minutes. Add ginger, garlic, chili bean paste, salt, half of the green onion and stir-fry for another 2 minutes.
  3. Add tofu, soy sauce, chicken broth, simmer for 5 minutes. Then stir in cornstarch/water mixture to thicken the sauce. Add Sichuan pepper and sprinkle with the rest half of green onion. Serve hot.

Timing: 15 minutes to prepare the ingredients, 10 minutes to cook

Tips: Ground chicken or turkey can be used to substitute beef or pork.

Taste: Spicy, strong flavor.

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