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Fried Bean Curd with Chili


Fried Bean Curd with Chili
4 ounces of minced or ground pork
1 teaspoon thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
3 Tablespoons corn oil
3 cloves minced garlic
2 small hot red chili peppers
2 squares fuyu also known as fermented soy bean cubes, mashed
1 Chinese leek, minced coarsely or angle-cut
1 square firm bean curd, cut into one-inch cubes
2 scallions, angle-cut into half-inch pieces
1/2 cup chicken broth
1 teaspoon thick soy
1 Tablespoon vegetarian oyster sauce
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 Tablespoon cornstarch mixed with two tablespoons cold water (optional)
1. Mix meat, soy sauce, sesame oil, and cornstarch and set aside for fifteen minutes.
2. Then, heat corn oil and fry the garlic and chili peppers for half a minute. Remove the chili peppers if you do not like your foods too hot. Then add the mashed fuyu and stir-fry for two minutes before adding the reserved meat mixture.
3. Add the rest of vegetable ingredients (the leek, bean curd, and scallions), and add the chicken stock. Bring this to the boil.
4. Add the thick soy, oyster sauce, sugar, and salt and pepper and cook for one minute. If you like a thick gravy, add the cornstarch-water mixture and cook just until it thickens, then serve.

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