This is one of the easiest dishes to whip up when you don’t feel like cooking. To do it the mapo lady’s style (the Sichuan lady with pot holes on her face invented this dish), we need firstly, to have the Sichuan pepper that leaves the tongue tingling after eating. The second must is the bean paste, which can be replaced by miso.
Eaten over a lettuce or baby cos lettuce, it can be the filling to a San Choy Bao. This recipe is very handy and useful. Just keep a few packets of doufu in the fridge. Always a quick meal, as it takes me just 20 minutes to get this and the rice done.
2 Tbsp Soya sauce
1/4 cup Stock
2 packets of doufu
500g Pork, minced
1 Tbsp Corn flour mixed with 3 Tbsp of cold water
2 Tbsp Cooking oil
1 Tbsp Green onions (thinly sliced)
1 Tbsp Bean paste, mashed or Miso
2 Tbsp Sichuan pepper, dry fried and crushed finely with a pestle
1 fresh Chilli, minced (optional)
1 thumbsize Ginger, finely grated
5 cloves Garlic, minced
- Heat up a wok or deep pot with the cooking oil in it.
- Fry the spice paste till fragrant. Add the minced pork and fry for another 2 minutes, breaking up the pork.
- Add the corn starch mixture and boil till sauce thickens.
- Cut the doufu into cubes and gently put them into the cooked minced meat. Give it a quick stir, and add the sliced green onions as toppings.
- Serve immediately with steamed rice, or with lettuce as a Sang Choy Pao.