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Peng's home-style bean curd
Serves 2
For a vegetarian version, omit the pork and use vegetarian stock.
| 3 | ounces lean boneless pork, thinly sliced |
| 1 | teaspoon shaoxing (rice) wine |
| 1/4 | teaspoon salt, or to taste |
| 1 | block (about 1 1/4 pounds) firm bean curd, drained |
| 3 | scallions, green parts only |
| 2 | fresh red chili peppers, cored and seeded |
| 1 | cup peanut or vegetable oil (for deep-fat frying) |
| 1 | clove garlic, finely chopped |
| 3 | tablespoons black fermented beans, rinsed |
| 1 | cup chicken stock |
| 1/4 | teaspoon dark soy sauce |
| 3/4 | teaspoon cornstarch mixed with 1 tablespoon cold water |
| 1/2 | teaspoon sesame oil |
| 2 | teaspoons chili oil (optional) |
2. Cut the bean curd into oblong slices, about 1/2-inch thick. Cut the scallions and chilies thinly into diagonal slices.
3. In a large wok or deep-fat fryer, heat the oil over high heat until it reaches 350 to 400 degrees on a deep-fat thermometer. Add the bean curd in 3 or 4 batches. Fry until the slices are just tinged with gold; drain and set aside.
4. Tip the oil out of the wok or pan. Reserve 3 tablespoons. Clean the wok, then reheat it over high heat until smoke rises. Add the reserved oil and swirl it around. Add the garlic and chilies and let them sizzle for a few seconds until fragrant.
5. Add the pork, and stir-fry it. As it becomes pale, add the black beans, still stirring constantly. Pour in the stock and soy sauce. Add the fried bean curd and bring to a boil. Lower the heat and simmer for 3 minutes. Taste for seasoning and add more salt, if you like.
6. Add the cornstarch mixture and stir as the liquid thickens. Stir in the scallions. Remove the pan from the heat. Stir in the sesame oil and chili oil, if using. Adapted from "Revolutionary Chinese Cookbook"
© Copyright 2007 Globe Newspaper Company.
