Ma-La-Tang, the Hot and Spicy Dish
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INGREDIENTS
- 1 oz Beef
- 1 c Vegetable oil
- 1 ts Chili Nam Yuey
- 1 tb Pepper, ground
- 3 Tofu Squares
- 2 ts Garlic, minced
- 1 tb Salt
- 3 Garlic Sprouts
- 1 tb Cornstarch Paste
- 2 ts Spring Onion, minced
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (59g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 408 | ||
| Calories from Fat: 379 (93%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42.1g | 56 % | |
| Saturated Fat 3.4g | 17 % | |
| Monounsaturated Fat 26.4g | ||
| Polyunsanturated Fat 11.7g | ||
| Cholesterol 4.7mg | 1 % | |
| Sodium 7.1mg | 0 % | |
| Potassium 105.9mg | 3 % | |
| Total Carbohydrate 7.6g | 2 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 5.9g | ||
| Protein 2.1g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 408
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