Mapo Tofu

A popular and spicy dish which originated from the Sichuan (Szechuan) province.  A combination of silken tofu and minced meat (usually pork or beef) in a spicy chilli and bean-based sauce.  I served this dish as part of a two course meal for four persons.

Ingredients:
150 g minced beef
2 pkts à 250 g silken tofu
2 or 3 spring onions, to be sliced diagonally into lengths of 2.5 cm
2 tbsp cooking oil
2 tbsp chilli oil

3 pips garlic, to be peeled and finely minced
1 tbsp minced ginger
3 tbsp hot bean sauce

Sauce Ingredients:
100 ml water
1 tbsp light soy sauce
1 tsp chilli powder
salt to taste

Method:
Slice silken tofu to a thickness of 1 cm and drain water away.  Leave aside.

In a small bowl, mix all sauce ingredients together and leave aside.

In a wok or pan, heat cooking oil and chilli oil over high heat and add minced garlic and minced ginger. Stir-fry until fragrant before adding the minced meat.  Then, add hot bean sauce and cook until meat is cooked.

Add sauce ingredients and tofu slices.  Stir gently to combine, making sure that the tofu are not broken into pieces.  Lower heat and simmer for about 5 minutes and then, add the sliced spring onions.  Mix well.

Serve hot with jasmine rice.

Bon Appetit!

Beef & Broccoli Stir-Fry

A simple and quick to prepare dish for a lazy Sunday evening.  The broccoli florets were blanched for a minute and quickly immersed in ice cold water in order that the colour is maintained.  Then, lightly stir-fried with the marinated beef slices before the sauce ingredients are added.  Tastes excellent when served with hot rice.

Ingredients (serves 4):
600 g broccoli florets
2 pips garlic, to be peeled and crushed
5 cm piece of fresh ginger, to be peeled and thinly sliced
3 tbsp cooking oil

450 g beef tenderloin or steak, to be thinly sliced
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp chinese rice wine or sherry
a few dashed of ground white pepper
1 tbsp (heaped) cornflour

Ingredients for Sauce:
2 tbsp light soy sauce
1/2 tsp sesame oil
2 tbsp oyster sauce
1 tsp sugar
1 tbsp (level) cornflour
2 tbsp water

Method:
In a bowl, marinate beef slices with light soy sauce, sesame oil, chinese rice wine, ground pepper and cornflour.   Leave aside for about 20 minutes.  Mix all sauce ingredients together in a separate bowl.

Bring a pot of water to a boil and blanch broccoli florets for about 1 minute.  Remove to a bowl which is filled with ice cold water.  Leave aside.

Heat 2 tbsp oil in a wok over medium/high heat and stir-fry marinated beef slices until they change colour. Remove to a bowl and set aside.  Clean work thoroughly before using it again.

Heat 1 tbsp oil in a wok and add crushed garlic and ginger slices.  Stir-fry for one minute before adding the beef and drained broccoli florets.  Then, add sauce ingredients and mix well.  Do not overcook the broccoli florets or else they will become soft.

Serve hot with rice.

Bon Appetit!

Stir-Fried Beef with Spring Onions & Red Bell Peppers

A simple chinese dish to prepare for a lazy Sunday lunch.  Most ingredients are readily available in any home - one just need to buy the beef and bell peppers.

Ingredients (serves 4):
350 g beef fillet or tender cut of beef, to be thinly sliced
2 red bell peppers, to be washed, dried, deseeded and thinly sliced
6 stalks of spring onion, to be washed, dried and cut into 5 cm lengths (one may use big onion instead)
4 slices of fresh ginger, to be shredded
2 pips garlic, to be peeled and crushed
3 tbsp cooking oil

Marinade Ingredients:
1 tsp cornflour
2 tbsp water
1 tbsp light soy sauce
1 tsp rice wine (optional)
1 tbsp cooking oil

Sauce Ingredients:
100 ml chicken stock
1 tbsp thick soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp rice wine (optional)
1/2 tsp sugar
ground black pepper
1 heaped tsp cornflour

Method:
Marinate beef slices with marinade ingredients for at least one hour.  Before cooking, add 1 tbsp oil and mix well.  Combine all sauce ingredients in a bowl.

In a wok, heat 1 tbsp oil over high heat until hot.  Add beef slices and stir-fry by using a pair of chopsticks for about 30-40 seconds or until beef changes colour.  Remove to a bowl and leave aside.

Clean wok and reheat 2 tbsp oil over hight heat.  Add shredded ginger and stir-fry for half a minute. Then, add spring onion, crushed garlic and bell pepper.  Stir-fry for about half a minute.  Return beef to wok and mix well.  Then, add sauce ingredients and mix well.  Check seasoning.  Once the sauce starts to boil, dish out and serve hot with rice and sliced green chillies in light soy sauce.

Bon Appetit!