Grandmothers bean curd
Instructions:
- One of the famous dishes using bean curd, which the Chinese call ‘the meat without a bone’ because it is high in protein.
- 500 g (1 lb) firm bean curd, cut into 2 cm (¾ in) dice;
- 3 tablespoons peanut oil;
- 1 tablespoon finely chopped garlic;
- 1 tablespoon finely chopped ginger;
- 3 tablespoons chopped spring onions;
- 125 g (4 oz) minced pork;
- 250 ml (8 fl oz/1 cup) pork or chicken stock;
- 1-2 teaspoons chilli bean sauce;
- 1 tablespoon ground bean sauce (mor sze jeung);
- 2 tablespoons sweet chilli sauce;
- 2 level teaspoons cornflour (cornstarch);
- 1 tablespoon water;
- 2 teaspoons dark sesame oil;
- 1 teaspoon chilli oil (optional);
- ½ teaspoon Sichuan peppercorns.
- Drop the bean curd into a pan of boiling water and boil for a few minutes to heat through. Drain in a colander.
- Heat a wok, add the peanut oil and fry the garlic, ginger and spring onions over a medium heat until fragrant. Add the pork and stir-fry, pressing it against the side of the wok until it is no longer pink.
- Mix the stock and sauces together and pour into the wok. Simmer for 5 minutes. Mix the cornflour with water and stir into the sauce until it boils and thickens.
- Drop the bean curd into the simmering sauce and stir gently. Add sesame oil and chilli oil and sprinkle with Sichuan pepper. Serve over steamed rice.
- Note: Roast Sichuan pepper in a dry pan over low heat for 5 minutes or until it smells fragrant. Crush in a mortar and pestle or with a rolling pin, first separating and discarding any shiny black seeds.