Hunan Bean Curd In Hot Meat Sauce Recipes

Steps:

• Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
• Then fry in a hot wok containing the vegetable oil.
• Cook for just a moment, and then add the bean curd cubes.
• Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
• Stir-fry for about 1 minute.
• Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
• Thicken the sauce with the cornstarch mixture.
• Garnish with the black pepper, scallions, and sesame oil.
• Serve hot.

Steps:

• Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
• Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
• Remove but leave the oil in the wok.
• Add the sauce ingredients to the wok and bring to boil.
• Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
• Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

Steps:

• Heat half of the oil in a wok and, when it is hot but not quite smoking, add half of the red and green peppers. Cook, stirring and pressing them against the side of the wok so that they blacken a bit without burning. Using a slotted spoon, remove them while they are still crisp and set aside. Leave the oil in the wok.
• To the wok add half of the pork and cook over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
• Add half of the bean sauce, half of the chili paste with garlic, half of the sugar and one tablespoon of the Sherry, blending thoroughly. Add one cup of the chicken broth and bring to the simmer.
• Blend half of the cornstarch with one tablespoon of Sherry and one and one-half tablespoons chicken broth.
• Stir this into the simmering meat sauce. When thickened, spoon and scrape the sauce into a large mixing bowl.
• Wipe out the wok. Repeat the procedure using the remaining oil, peppers, pork, bean sauce, chili paste with garlic, sugar, Sherry, chicken broth and cornstarch. Add the second batch of peppers to the first batch and let cool. Add the second batch of meat sauce to the first batch and let cool. Refrigerate overnight or until ready to use. Refrigerate the peppers separately.
• When ready to serve, return the meat sauce to room temperature. Return the sauce to large saucepans or casseroles and bring to the boil.
• Carefully add the bean-curd pieces to the meat sauce. Stir and heat gently so as not to break up the bean-curd pieces more than necessary. Add the cooked red and green pepper cubes. Heat briefly.
• Add the chopped scallions, ground peppercorns and sesame oil. Stir gently and serve. Serve with hot chili oil on the side, if desired, to be added by those who enjoy very spicy foods.

Steps:

• In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
• In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
• In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
• In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
• In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
• Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
• Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.