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SCMP Reporter

Ingredients:

Soft bean curd, cut into cubes of 1.5 cm, 450 g (about 3 pieces)

Beef, minced, 100 g

Garlic chives, finely diced, 15 g

Spring onions, finely diced, 10 g

Ginger, finely diced, 10 g

Chicken or beef stock, 200 ml

Cornstarch, 5 g

Sichuan peppercorn powder, 3 g

Seasonings for the sauce:

Broad bean chili paste, finely minced, 50 g

Chili powder, 8 g

Salted black beans, 15 g

Light soy sauce, 10 ml

Salt, 1 g

Shaoxing wine, 3 ml

Chicken powder, 2 g

Vegetable oil, 100 ml

1. Blanch the bean curd in boiling water, drain and set aside for later use.

2. Add some oil into a heated wok. Saute the minced beef until most of the moisture is gone.

3. Reduce the heat and add in the black beans and chili bean paste and fry until it becomes fragrant. Then add the diced spring onions, ginger and chili powder and stir-fry till the oil turns red. Add broth and other seasonings to the sauce  for better taste.

4. Add the bean curd cubes. Bring it to a boil.

5. Thicken the sauce with the cornstarch mixture. Sprinkle some garlic chives onto the bean curd then put on a plate and top it off with some Sichuan peppercorn powder.



Stir-fried bean curd with minced beef and chili in Ma Po style  (Serves 4)