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Name: Ma-Pos Bean Curd
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Ginger, minced; 2 tb Chili Nam Yuey; 1 ts Pepper, ground; 2 Tofu Squares; 2 c Soup Stock; 1/2 ts Sesame oil; 1 ts Spring Onion, minced; 1 ts Shao Hsing Wine; 1 tb Cornstarch Paste; 4 oz Ground pork; 1/2 ts Soy sauce; 2 tb Vegetable oil

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INGREDIENTS

1 ts Ginger, minced
2 tb Chili Nam Yuey
1 ts Pepper, ground
2 Tofu Squares
2 c Soup Stock
1/2 ts Sesame oil
1 ts Spring Onion, minced
1 ts Shao Hsing Wine
1 tb Cornstarch Paste
4 oz Ground pork
1/2 ts Soy sauce
2 tb Vegetable oil

Servings

INSTRUCTIONS

Cut bean curd into 3/4" cubes. Cook in boiling water for a while. Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked. Add soup stock, bean curd (tofu), soy sauce and wine. Simmer over a low flame till theres almost no liquid left. Add cornstarch paste and remove from heat. Sprinkle with sesame oil, ground pepper and spring onion. Enjoy! Notes: This dish is considered authentic only if it tastes hot, spicy and tender all at the same time. The original recipe called for ground beef. Most places now use pork. Mrs. Chen Ma-Po, Pockmarked Chen a widow gained fame and recognition when she created this dish in her tofu stall about 100 years ago. The legend lives on forever! 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

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Ma-Pos Bean Curd

1 ts Ginger, minced
2 tb Chili Nam Yuey
1 ts Pepper, ground
2 Tofu Squares
2 c Soup Stock
1/2 ts Sesame oil
1 ts Spring Onion, minced
1 ts Shao Hsing Wine
1 tb Cornstarch Paste
4 oz Ground pork
1/2 ts Soy sauce
2 tb Vegetable oil

Cut bean curd into 3/4" cubes. Cook in boiling water for a while.  Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam Yuey  and minced ginger until the pork is well cooked. Add soup stock, bean curd  (tofu), soy sauce and wine. Simmer over a low flame till theres almost no  liquid left. Add cornstarch paste and remove from heat.  Sprinkle with sesame oil, ground pepper and spring onion. Enjoy!  Notes:  This dish is considered authentic only if it tastes hot, spicy and tender  all at the same time.  The original recipe called for ground beef. Most places now use pork.  Mrs. Chen Ma-Po, Pockmarked Chen a widow gained fame and recognition when  she created this dish in her tofu stall about 100 years ago. The legend  lives on forever!  From The Chinese Regional Cuisine Series, Szechuan Cooking.  Posted by James Lor.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 4 Servings

Calories: 99
Calories from Fat: 73 (74%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.8g
Cholesterol 10.3mg		3 %
Sodium 19mg		1 %
Potassium 48.3mg		1 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.4g
Protein 2.5g		4 %
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: 99

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