Instructions: (This dish should be VERY hot)

TO PREPARE:

1. Cut the bean curd into small cubes. If desired, palce the bean curd in boiling water in a wok or pot and boil until the bean curd starts to float. This procedure firms the bean curd slightly and is especially advisable if you are using soft japanese style bean curd.

2. Chop the pork into small pieces, about 1/4 inch by 1/4 inch, or slightly smaller. Chop the green onion coarsly. Chop the ginger as finely as possible.

3. Mix the SEASONINGs in a cup, first dissolving the cornstarch in water and then adding the other ingredients.

TO COOK:

1. Heat 4-5 tbsps cooking oil in a wok or large frying pan until very hot. (This recipe actually calls for rendered pork fat, but I invariably use vegetable oil and fatty pork instead.) Add the pork pieces and cook briefly. Then add the hot bean sauce, stir and add the chopped ginger. Stir until the meat and ginger have absorbed the red color from the hot bean sauce. Add 1 cup of stock or water. Then carefully add the bean curd cubes and stir gently.

2. Allow the liquid in the wok to cook down somewhat, keeping it over medium flame. Stir occasionally, being careful not to break the bean curd cubes. Just before the liquid has cooked away, stir the seasonings and add the green onion. Stir, check for salt. The consistency should now be very thick, almost custard like. If necessary add a tbsp or so more cornstarch first mixing it with a few tbsps of water to make a thin paste. Sprinkle ground Szechwan pepper over the bean curd.

Serve hot. Should be eaten on top of rice.

Delfs. Kodansha International Ltd.

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