Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6856161 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

An Eatery's Mapo Doufu

Vegetables, also Vegetarian Foods

An Eatery's Mapo Doufu
Ingredients:
1 Tablespoon vegetable oil
3 dried chili peppers, toasted one minute, then minced
3 scallions, each cut into one-inch pieces
4 ounces ground pork
1 large or two small cloves fresh garlic, minced
5 slices fresh ginger, minced
½ cup Sichuan chili bean paste
1½ pound silken doufu, cut in half-inch pieces
1 cup one-inch mustard green pieces

Preparation:
1. Heat wok or fry-pan, add oil, and cook scallion pieces, pork, and the garlic, stir-frying for one minute.
2. Add ginger and chili bean paste, and then stir-fry for two minutes, add the doufu pieces, and stir-fry for half a minute, then add mustard greens and stir-fry another minute with half cup water, stir-frying two minutes more.
3. Put everything in a pre-heated bowl, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720