Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Tofu Squares
1 oz Beef
3 ea Garlic Sprouts
1 c Oil
2 ts Spring Onion, minced
2 ts Garlic, minced
1 tb Cornstarch Paste
1 ts Chili Nam Yuey
1 tb Pepper, ground
1 tb Salt

Dice the tofu. Cut beef into small cubes. Chop garlic. Crush the
Chili Nam Yuey cubes and mix with ground pepper. Cook diced tofu in
boiling water for a while. Remove and drain well. Heat oil in a wok
till hot. Stir fry spring onion and garlic for a few seconds. Add the
diced beef. Stir fry till half done. Add diced tofu, Chili Nam Yuey,
salt and pepper. Mix well. Bring to a boil. Add chopped garlic and
cornstarch paste. Serve. The name "Ma-La-Tang" means that a lot of
pepper and chili powder had to be added to make the dish hot and
spicy. From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

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