Ingredients
4 1/2 oz soft beancurd
6 oz lean beef
3 spring onions, chopped
3 T oil
3 Cloves Garlic
Seasoning/Sauce
1 t grated, fresh ginger
1 T fermented black beans
2 pickled red chillies, chipped
2 T soy sauce
2 t hot bean paste
1/2 t salt
1.5 t sugar
1/2 t sichuan peppercorns
1 C BF stock
1 T cornstarch
Preparation
Cut the beancurd into cubes and set aside. Very finely mince the beef, and finely chop the spring onion.
Heat the oil in a wok, and stir-fry the beef, spring onions, and garlic until half cooked.
Add ginger, black beans, chillies, soy sauce and hot bean paste and stir-fry together for about 1 1/2 minutes, then add the remaining seasoning/sauce ingredients, except the cornflour, and bring to a boil. Slide in the beancurd and simmer for about 5 minutes over gentle heat, carefully stir in the cornflour mixed with a little cold water, simmering gently until thickened.
For extra flavor, sprinkle on some flaked red chilli and a little crushed Sichuan pepper just before serving.
