Stir-Fried Bean Curd
1/2pound ground pork
1 egg, beaten
1 tablespoon plus 2 teaspoons cornstarch
1/2teaspoon Chinese 5-spice powder
1/2 cup finely minced scallions (white and green parts)
1 tablespoon sugar
I teaspoon sesame oil
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 cup finely minced red bell pepper
1/2teaspoon finely minced hot green chili
(or more to taste)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced ginger
1 cup chicken stock
2 tablespoons thin soy sauce
2 tablespoons oyster sauce
1 pound firm bean curd, cut in I-inch cubes, at room temperature
1. Mix together the pork, egg, 1 tablespoon of the cornstarch, 5-spice powder, 1 tablespoon of the scallions, 1/2teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and salt. Place the vegetable oil in a hot wok over very high heat, then add small, thumbnail-size clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve, leaving oil behind.
2. Reduce the heat to moderate. Add to the wok 6 tablespoons of scallions, minced red pepper, minced green chili, minced garlic, and minced ginger. Stir-fry for 30 seconds. Add the browned pork, and stir well, tossing with the remaining 2 1/2teaspoons of sugar. Increase the heat to high, and add the chicken stock, soy sauce, and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
3. As soon as the bean curd is heated through, remove contents of wok and place on serving platter. Sprinkle with the remaining tablespoon of minced scallion and the remaining half teaspoon of sesame oil.
Use firm-textured bean curd for this spicy Szechuan treat. Serves 4 as part of a Chinese meal