Bean Curd with Spicy Meat and Vegetables recipe
information
This dish is an adaptation of one of the more fiery dishes from the Szechuan province of China.
ingredients
50 ml (2 fl oz) 1/4 cup Peanut oil
1 Garlic clove, crushed
piece Fresh root ginger, peeled 7 1/2 cm (3 in) and finely chopped
4 Spring onions (scallions), finely chopped
4 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped
1 tsp Red pepper flakes
2 Dried red chillis, chopped
175 g (6 oz) Minced (ground) beef
2 Tbs Soy sauce
250 ml (8 fl oz) 1 cup Chicken stock
3 cakes Fresh bean curd, mashed
1 Tbs Cornflour (cornstarch), blended with 2 Tbs chicken stock
1 Garlic clove, crushed
piece Fresh root ginger, peeled 7 1/2 cm (3 in) and finely chopped
4 Spring onions (scallions), finely chopped
4 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped
1 tsp Red pepper flakes
2 Dried red chillis, chopped
175 g (6 oz) Minced (ground) beef
2 Tbs Soy sauce
250 ml (8 fl oz) 1 cup Chicken stock
3 cakes Fresh bean curd, mashed
1 Tbs Cornflour (cornstarch), blended with 2 Tbs chicken stock
method
1. Heat the oil in a large saucepan. Add the garlic, ginger, spring onions (scallions) and mushrooms, and stir-fry for 3 minutes. Stir in the red pepper flakes and chillis and stir-fry for a further 1 minute. Add the minced (ground) meat and fry until it loses its pinkness. Pour over the soy sauce and stock and bring to the boil, stirring constantly. Stir in the mashed bean curd and stir-fry for 5 minutes. Add the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens.
2. Transfer the mixture to a warmed serving dish and serve at once.
2. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
6 - 8 servings
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