Dunlop’s Revolutionary Chinese Cooking: Need Help with Recipe, Please
Want to make Pock-Marked Woman’s Bean Curd. Just now realized that when I typed this recipe out last year, I missed a step or two. Could someone with the book please tell me what to do with the chopped garlic, shiitake mushrooms, salted chiles, and bean paste and when to do it. Are they just added sequentially to the wok before stir-frying the pork?
Just looking at the recipe now, book in hand.
First put in a bowl the pork, dark soy sauce and wine.
Cut tofu into bite size pieces and refresh for a few minutes in a saucepan of simmering lightly salted water over gentle heat and put aside.
2 - heat wok over high flame until smoke rises and add peanut oil and swirl.
Add the pork and stir-fry until it has broken up and changed colour.
Add the garlic, mushrooms, salted chiles and chili bean paste and stir-fry until fragrant.
Add the chili flakes and fresh chili and stir a few times more.
3 - Add bean curd to wok along with the stock or water and bring to a boil. Reduce heat and simmer for 5-10 minutes until tofu has absorbed the flavours of the sauce.
4 - Turn the heat up and add just enough of the potato flour mixture to thicken. throw in scallions stir and add sesame oil.
same basic (and wonderful) recipe/dish we ate at ''sam wo's'' in the 'sixties'..in new york's chinatown...i add green peas for cuntrast and flavor.. and a sprinkle of 'szechwan' pepper........yummm..........
Actually, I have "Land of Plenty" and have made the Ma Po Dou Fu and prefer the one in RCC (which I had taken out of the library). Even though the LOP version is supposedly more authentic (according to Dunlop), and I liked it a great deal, I like the RCC version even better. I like the pork instead of beef, the addition of garlic, and the added texture of the shiitake mushrooms. And although I'm usually a big fan of fermented black beans, I don't miss them in the RCC recipe.