Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Dried Chinese blk mushrooms 1 1/2 ts Cornstarch
2 3 x 2 x 1-inch pieces tofu 1 ts Soy sauce
- cut into 1/2-inch cubes 1/2 ts Oriental sesame oil
8 c Water 1/2 ts Sugar
1 tb Canned preserved vegetable 1/2 ts Ground white pepper
--(Szechwan, minced) 2 tb Vegetable oil
-- rinsed 1/4 c Finely chopped green onions
5 tb Cold water 1 1/2 tb Minced garlic
2 tb Seasoned Vegetable Broth 2 ts Finely chopped fresh ginger
4 ts Chili oil 3/4 c Fresh or frozen peas; thawed
1 tb Brown bean sauce 1/4 ts Szechwan Peppercorn Powder

Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems.
Rinse caps well; squeeze dry. Cut into 1/8-inch dice. Set aside.

Place tofu in large sieve. Bring 8 cups water to boil. Pour into metal
bowl just larger than sieve. Place sieve gently in water. Let tofu soak
30 minutes.

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5
tablespoons water and next 8 ingredients in small bowl.

Heat vegetable oil in wok or heavy large skillet over high heat 1 minute.
Add green onions, garlic and ginger and stir-fry 1 minute. Add mushroom
mixture and stir-fry 1 minute. Stir broth mixture. Add to wok with peas
and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently
to coat with sauce. Cook 2 1/2 minutes, tossing gently. Divide between
plates. Sprinkle Szechwan powder over (recipe follows).

SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying
pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan
peppercorns and stir until aromatic, about 4 minutes. Transfer to blender.
Cool 10 minutes. Blend to a fine powder. Store at room temperature.

Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias

Browse by categories