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Ma Po Bean Curd, Sichuan Style

Vegetables, also Vegetarian Foods

Ma Po Bean Curd, Sichuan Style
1 pound firm bean curd, cut into half-inch cubes
1/4 pound silken bean curd, mashed
2 Tablespoons vegetable oil
1/4 pound finely-minced pork loin
1 Tablespoon chili paste with garlic
1 teaspoon hot bean paste
1 Tablespoon minced fresh ginger
2 cloves garlic, peeled and minced
1 Tablespoon thin soy sauce
2 teaspoons Chinese rice wine
1/2 teaspoon ground white pepper
1/2 cup chicken stock
1 Tablespoon cornstarch mixed with one tablespoon cold water
1 teaspoon sesame oil
1 Tablespoon minced scallion, green part only
1. Boil two cups of water and blanch firm bean curd cubes for one minute, then drain and discard the water. Gently stir the silken bean curd.
2. Heat wok or fry pan, add oil, then fry pork just until it loses its pink color. Then add the chili and hot bean pastes and stir well before adding the minced ginger and garlic. Stir-fry for one minute, then add soy sauce, rice wine, ground white pepper, and the bean curd mixture and stir for one minute then add the chicken stock and the cornstarch mixture, and stir-fry until thickened.
3. Add sesame oil and the minced scallion, stir, put into a bowl, and serve.

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