BEAN CURD HOME STYLE VS SZECHUAN STYLE RECIPES

Name: Bean Curd Szechuan-Style (Ma Po Dofu)
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 2-3 serving(s)
Ingredients: 1/2-3/4 lb bean curd; 1/4 lb boneless lean pork (finely chopped or ground); 1 teaspoon soy sauce; 1 teaspoon dry sherry; 1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce; 3 tablespoons vegetable oil or 3 tablespoons salad oil; 1 teaspoon gingerroot, minced; 2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang); 2 teaspoons garlic, minced (about 2-3 cloves); 3/4 cup water; 2 tablespoons soy sauce; 2 green onions, whole, thinly sliced; 2 tablespoons cornstarch; 2 tablespoons water; 1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

BEAN CURD SZECHUAN-STYLE (MA PO DOFU) RECIPE - FOOD.COM

Bean Curd Szechuan-Style (Ma Po Dofu) Recipe - Food.com image

Literally translates as" "pock-marked old lady tofu." For more background see Daydream's recipe (which is very different from this one) "recipe #78452" A simpler version from some of the others I have seen on this site. This version is adapted from a Chinese cookbook that my Mandarin tutee gave me as a college graduation gift--"Chinese Cooking" from JG press. It is very helpful to have all of your ingredients prepared and ready to go before you start the wok because it goes very fast from that point on! Where it calls for 'hot bean sauce' I use tobanjan/lajiaojiang (chili bean paste), 'Lan Chi' (lanji in pinyin) brand, but the recipe says you can also substitute two dried red chiles. You can experiment with different tofu to see what keeps its shape the best; I have personally found that the semi-firm, locally made fresh tofu that I can get at the Uwajimaya here holds up well. This recipe reminds me of the tofu that I used to order at one of my favorite restaurants in Shanghai.

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 7 minutes

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1/2-3/4 lb bean curd
1/4 lb boneless lean pork (finely chopped or ground)
1 teaspoon soy sauce
1 teaspoon dry sherry
1 teaspoon sweet bean paste or 1 teaspoon hoisin sauce
3 tablespoons vegetable oil or 3 tablespoons salad oil
1 teaspoon gingerroot, minced
2 teaspoons szechuan hot bean sauce (tobanjan or lajiaojiang)
2 teaspoons garlic, minced (about 2-3 cloves)
3/4 cup water
2 tablespoons soy sauce
2 green onions, whole, thinly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon szechuan peppercorns, roasted and crumbled (huajiao) (optional)

Steps:

Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes.
Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat.
Stir in 1 tsp of the oil and marinate for 15 minutes.
Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining veg oil.
When oil begins to heat (i.e. passes the "water droplet test" where a sprinkling of water thrown into the oil starts to crackle--careful here) add ginger and garlic.
Stir once, then add pork and stir-fry until meat isn't pink any more, about 2 minutes.
Stir in hot bean sauce (lajiaojiang or tobanjan).
Add drained beancurd, the water and the 2 Tbsp soy sauce.
Simmer for 3 minutes, then add green onion.
Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).
Sprinkle with crushed szechuan peppercorns just before serving.
Serve over large mounds of hot white rice.
I have served this along with some stir-fried Chinese broccoli (gai lan) seasoned with a little oyster sauce, or some baby bok choy stir fried with a little sesame oil.
For a vegetarian version, this recipe also works if you omit the meat.
You could also try using some kind of veggie sausage, like Morningstar crumbles, in place of the pork.

Nutrition Facts : Calories 452.5, FatContent 34.4, SaturatedFatContent 6.4, CholesterolContent 38, SodiumContent 1218.6, CarbohydrateContent 13.2, FiberContent 1.1, SugarContent 0.8, ProteinContent 22.6

SPICY SZECHUAN GREEN BEANS RECIPE | ALLRECIPES

Spicy Szechuan Green Beans Recipe | Allrecipes image

I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.

Provided by Tasha

Categories Side Dish Vegetables Green Beans

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

½ pound green beans, trimmed and cut into 1-inch pieces
¼ cup water
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon white sugar
¼ teaspoon red pepper flakes

Steps:

Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

Nutrition Facts : Calories 72.8 calories, CarbohydrateContent 11 g, FatContent 2.6 g, FiberContent 4.2 g, ProteinContent 3.4 g, SaturatedFatContent 0.4 g, SodiumContent 910.6 mg, SugarContent 2 g

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