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This spicy province dish gets its layers of flavor from 2 differing kinds of heat: fiery chiles and gently desensitizing province peppercorns.
Ingredients
1 teaspoon Szechuan peppercorns
one 1/2 pounds soft (not silken) curd, take 1-inch cubes
two tablespoons Chinese hot bean paste (also referred to as chili bean sauce)*
one tablespoon Chinese black-bean paste or sauce*
four tablespoons oyster sauce
two tablespoons Asian chili powder*
one tablespoon cornflour
1/4 cup groundnut oil
four ounces hamburger
one (1/4-inch) piece contemporary ginger, minced (about one teaspoon)
two cloves garlic, minced
one scallion (white and inexperienced parts), thinly sliced on diagonal
1/4 cup Shanghaiing rice wine
one medium leek (white and pale inexperienced components only), washed, halved lengthwise, and take 1/2-inch slices (about 1/2 cup)
1/2 cup broth or low-sodium chicken stock
one tablespoon light-weight soy
one tablespoon dark soy
two tablespoons contemporary cilantro, shredded (optional)
Available at Asian markets and within the Asian section of some supermarkets
one 1/2 pounds soft (not silken) curd, take 1-inch cubes
two tablespoons Chinese hot bean paste (also referred to as chili bean sauce)*
one tablespoon Chinese black-bean paste or sauce*
four tablespoons oyster sauce
two tablespoons Asian chili powder*
one tablespoon cornflour
1/4 cup groundnut oil
four ounces hamburger
one (1/4-inch) piece contemporary ginger, minced (about one teaspoon)
two cloves garlic, minced
one scallion (white and inexperienced parts), thinly sliced on diagonal
1/4 cup Shanghaiing rice wine
one medium leek (white and pale inexperienced components only), washed, halved lengthwise, and take 1/2-inch slices (about 1/2 cup)
1/2 cup broth or low-sodium chicken stock
one tablespoon light-weight soy
one tablespoon dark soy
two tablespoons contemporary cilantro, shredded (optional)
Available at Asian markets and within the Asian section of some supermarkets
Preparation
In dry significant cooking pan over moderate heat, toast peppercorns, stirring, till odoriferous, three to five minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
In giant pot over moderately high heat, bring four cups water to boil. Add tofu, take away from heat, and let steep, uncovered, 5 minutes. exploitation slotted spoon, transfer curd to medium bowl and put aside.
In tiny bowl, whisk along hot bean paste, black-bean paste, two tablespoons oyster sauce, and flavored. Set aside.
In tiny bowl, whisk along asylum and three tablespoons water. Set aside.
In pan or significant giant saute pan over moderate heat, heat oil till hot however not smoking. Add beef, ginger, garlic, and scallions and stir-fry till meat is tanned, concerning one minute. Add rice wine and cook, stirring sometimes, till most of wetness evaporates, one to two minutes. Add hot bean paste mixture and cook, stirring sometimes, till mixture is incorporated and oil in pan turns red, concerning one minute.
Add tofu, leeks, stock, light-weight and dark soy sauces, and remaining two tablespoons oyster sauce and produce to boil. Whisk asylum mixture to recombine, then raise pan and cook, stirring sometimes, till juices thicken slightly, concerning one minute.
Transfer to dish. Sprinkle with Szechwan province flavoring powder and cilantro, if using. Serve straight off.
In giant pot over moderately high heat, bring four cups water to boil. Add tofu, take away from heat, and let steep, uncovered, 5 minutes. exploitation slotted spoon, transfer curd to medium bowl and put aside.
In tiny bowl, whisk along hot bean paste, black-bean paste, two tablespoons oyster sauce, and flavored. Set aside.
In tiny bowl, whisk along asylum and three tablespoons water. Set aside.
In pan or significant giant saute pan over moderate heat, heat oil till hot however not smoking. Add beef, ginger, garlic, and scallions and stir-fry till meat is tanned, concerning one minute. Add rice wine and cook, stirring sometimes, till most of wetness evaporates, one to two minutes. Add hot bean paste mixture and cook, stirring sometimes, till mixture is incorporated and oil in pan turns red, concerning one minute.
Add tofu, leeks, stock, light-weight and dark soy sauces, and remaining two tablespoons oyster sauce and produce to boil. Whisk asylum mixture to recombine, then raise pan and cook, stirring sometimes, till juices thicken slightly, concerning one minute.
Transfer to dish. Sprinkle with Szechwan province flavoring powder and cilantro, if using. Serve straight off.
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