• Peking Duck
• Beef & Broccoli with Oyster Sauce
• Kung Pao Chicken
• Beijing (Peking) Style Chicken
• Orange Spareribs
• Szechuan Peppercorn Chicken
• Sichuan Ma Po Tofu
• Hometown Tofu Hot Pot
• Barbecue Spareribs
• Sweet & Sour Spareribs (Eastern Chinese Cuisine Style)
• Sweet & Sour Spareribs (Cantonese Cuisine Style)
• Five Spices Crispy Chicken
• Tender Steamed Beef
• Lamb with Green Onion

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.