Yan-Kit's Classic Chinese Cookbook/Yan-Kit 1998

Pock-ma Bean Curd
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 ounces lean pork 1/2 to 3/4 ounces preserved Szechwan vegetables, well rinsed and dried 4 cakes bean curd, drained
1 teaspoon potato flour 1 tablespoon water 4 tablespoons peanut or corn oil
3 cloves garlic, peeled and chopped fine 1 tablespoon hot soybean paste or broad bean paste (for moderately-hot flavor) 1 teaspoon sugar
5 ounces prime or clear stock 1 teaspoon hot chili oil 1 teaspoon sesame oil
1/2 teaspoon ground roasted Szechwan peppercorns 2 scallions, green parts only, cut into tiny rounds FOR THE MARINADE: 1/8 teaspoon salt
1/4 teaspoon sugar 1 teaspoon thin soy sauce 1 teaspoon thick soy sauce
1-1/2 teaspoons Shaohsing wine or medium-dry sherry 1 teaspoon sesame oil



1 Mince the pork and put into a bowl,
2 PREPARE THE MARINADE: Add the salt, sugar, soy sauces, wine or sherry and oil to the pork. Stir to coat well. Let marinate for 15 to 30 minutes.
3 Chop the Szechwan vegetable into pieces the size of matchstick heads. Dice the bean curd into 1/2-inch cubes. Transfer to a strainer, handling gently.
4 Mix together the potato flour and water for the thickening and put aside.
5 Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the garlic and pork and, using a wok scoop or metal spatula, flip and toss until partially cooked. Add the Szechwan vegetable, bean paste, soy sauce and sugar, continuing to turn and toss to let the sauce permeate the meat. Pour in the stock and slowly bring to a boil over moderate heat.
6 Add the bean curd and stir gently, in order not to beak it up. Cook for about 2 minutes, so the flavors of both the pork and the sauce can be absorbed. Pour in the well-stirred potato flour mixture and blend well. Transfer to a warm serving dish.
7 Add the hot chili oil and sesame oil; sprinkle with the ground Szechwan peppercorns and scallions. This garnish adds a pretty red and green contrast as well as subtle flavoring. Serve piping hot.

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