The Everything Chinese Cookbook (53 page)

¾ pound firm tofu

½ pound ground pork

3 tablespoons soy sauce, divided

1½ teaspoons sugar, divided

1½ teaspoons cornstarch

2 stalks bok choy with leaves

1 green onion, chopped

cup chicken broth

cup water

1 teaspoon Chinese rice wine or dry sherry

½ teaspoon sesame oil

2 tablespoons oil for stir-frying

2 slices ginger, minced

2 garlic cloves, minced

¼ teaspoon chili paste

2 teaspoons cornstarch

4 teaspoons water

1 teaspoon ground Toasted Szechwan Peppercorns (see sidebar on page 91)

1. Drain the tofu and cut into ½-inch cubes.
   
2. Place ground pork in a medium bowl. Add 1 tablespoon soy sauce, ½ teaspoon sugar, and cornstarch, adding the cornstarch last. Marinate the pork for 30 minutes.
   
3. Wash the bok choy and drain thoroughly. Separate the stalks and leaves. Cut into 1-inch pieces. Chop the green onion into 1-inch pieces on the diagonal.
   
4. Combine the chicken broth, water, 2 tablespoons soy sauce, 1 teaspoon sugar, rice wine, and sesame oil. Set aside.
   
5. Add oil to a preheated wok or skillet. When oil is hot, add the ginger, garlic, green onion, and chili paste, and stir-fry until aromatic. Add the ground pork. Cook until it changes color, then push up to the side and add the bok choy. Stir-fry until the bok choy turns bright green and tender.
   
6. Add the sauce to the middle of the wok and bring to a boil. Give the cornstarch-and-water mixture a quick stir and add to the sauce, stirring quickly to thicken. Turn down the heat slightly and add the tofu. prinkle the Toasted Szechwan Peppercorns over the tofu. Mix everything through and cook for five more minutes. Serve hot.
   

4 dried mushrooms

¼ cup reserved mushroom soaking liquid

cup fresh mushrooms

½ cup chicken broth

1½ tablespoons oyster sauce

1 teaspoon Chinese rice wine or dry sherry

2 tablespoons oil for stir-frying

1 garlic clove, minced

1 cup baby carrots, halved

2 teaspoons cornstarch mixed with 4 teaspoons water

¾ pound pressed tofu, cut into ½-inch cubes

1. Soak the dried mushrooms in hot water for at least 20 minutes. Reserve ¼ cup of the soaking liquid. Slice the dried and fresh mushrooms.
   
2. Combine the reserved mushroom liquid, chicken broth, oyster sauce, and rice wine. Set aside.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for 1 minute, then add the mushrooms and stir-fry.
   
4. Add the sauce and bring to a boil. Give the cornstarch-and-water mixture a stir and add to the sauce, stirring quickly to thicken.
   
5. Add the tofu cubes. Mix everything together, turn down the heat, and simmer for 5–6 minutes. Serve hot.
   

Pressed Tofu

With most of the moisture removed, pressed tofu is one of the few types of bean curd that doesn't require draining or soaking before cooking. Its firm texture means it holds its shape, making it an excellent choice for braising and grilling. For a different flavor, try boiling pressed tofu in your favorite tea with sugar.

½ pound firm tofu

¼ pound ground pork

teaspoon salt

Pepper to taste

½ teaspoon Chinese rice wine or dry sherry

½ cup chicken broth

¼ cup water

2 tablespoons oyster sauce

2 tablespoons oil for stir-frying

1 green onion, cut into 1-inch pieces

1. Drain the tofu. Place the ground pork in a medium bowl. Add the salt, pepper, and rice wine. Marinate the pork for 15 minutes.
   
2. Holding the cleaver parallel to the cutting board, cut the tofu in half lengthwise. Cut each half into 2 triangles, then cut each triangle into 2 more triangles. You should now have 8 triangles.
   
3. Cut a slit lengthwise along one of the edges of each tofu triangle. Stuff a heaping ¼ teaspoon of the ground pork into the slit.
   
4. Add oil to a preheated wok or skillet. When oil is hot, add the tofu. If you have leftover ground pork, add it also. Brown the tofu for about 3–4 minutes, turning it over at least once and making sure it doesn't stick to the bottom of the wok.
   
5. Add the chicken broth, water, and oyster sauce to the middle of the wok. Bring to a boil. Turn the heat down, cover, and simmer for 5–6 minutes. Stir in the green onion. Serve hot.