2 cakestofu (soybean curd)
1/2 C ground pork
2 T spicy-hot soybean paste (la tou pan chiang--not miso)
1 t minced fresh ginger
2 C chicken stock
2 T cooking oil
1/2 T soy sauce
1/2 t MSG (optional)
1 t rice wine or sherry
1 T water with cornstarch dissolved in it
1/2 t sesame oil
1 t diced scallion
1 t ground Szechuan pepper (hua chiao)
1. Cut the tofu into 3/4" square cubes. Blanch in boiling water and set aside.
2. Heat the oil in a wok and stir-fry the ground pork with (1) until the meat is cooked through. Add the chicken stock, tofu cubes and (2), and cook over a low flame until most of the liquid is boiled down. Add the cornstarch-water mixture to thicken, cook a few more seconds, and serve.
3. Sprinkle on (3) for extra flavor. Notes:
1. This dish, when properly prepared, has the following four features: piquant (from the Szechuan pepper), spicy-hot (from the soy bean paste), hot (serve hot), and flavorful.
2. This economical and nutritious dish is excellent for perking up flagging appetites.
3. This dish was originally made with diced beef, but is now most frequently prepared with ground pork.
