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Mapo Doufu

Regional Foods

Mapo Doufu
4 one-pound squares of Doufu, half firm and half soft
1 pound ground pork
3 Tablespoons vegetable oil
3 cloves fresh garlic, peeled and chopped coarsely
1 thick zha cai, chopped coarsely
1 Tablespoon piquant bean paste
1 Tablespoon potato starch
1 teaspoon thin soy sauce
1 teaspoon Chinese sugar crushed
1 teaspoon Sichuan chili oil
1 teaspoon sesame oil
1. Cut doufu into one-inch squares and blanch them in boiling water for one minute.
2. Heat wok or fry pan, add the vegetable oil, then the pork, and stir-fry for one minute before adding the zha cai, the hot bean paste, potato starch, and the soy sauce, and stir this well.
3. Next, add the sugar, chili oil, and the sesame oil and stir-fry another minute before adding the doufu. Stir-fry all mixing them gently for one minute, then mix once more and serve in a pre-heated bowl or deep platter.

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