Mapu Doufu

Contributor: wangdw


Author's Notes: A classic Chinese dish that's easy to make and reheats extremely well. Can be made in large quantities Sunday night to be re-eaten at lunch for the week.

Mapu Doufu

ground pork (NOT extra-lean; you need some fat content)

fresh ginger (the actual root)

peanut oil

black bean garlic sauce

chili sauce

soy sauce (or fish sauce)

doufu (tofu)--medium texture--not the desert stuff

scallions

mushrooms

chicken stock

Mince the fresh garlic (a piece a least two times the size of your thumb).

Put enough peanut oil in frying pan to cover the ginger, set to low heat.

Cook ginger until tender, about 10 minutes. Do not brown.

Add ground pork, increase the heat to high and cook until almost done.

As pork cooks, add basic spices:

• Black bean garlic sauce (this is essential)
• Soy sauce or fish sauce
• Your choice of chili/hot sauce. Many Chinese use Sichuan peppercorns, which are extremely hot. If you want to use these, put them in with the ginger at the very beginning--you will basically flavor the oil with them. One generally avoids biting down on a Sichuan peppercorn.
• Salt and pepper to taste.

When the pork is basically cooked, lower the heat, add the chicken stock, followed by:

• doufu/tofu
• scallions (particularly the green bits, but as much as you want)
• chopped mushrooms

Let simmer while the rice cooks.

Adjust flavor and serve.

Big Soft Ginger Cookies

Contributor: K_Commenter

Author's Notes: When making these, I always let all the (spice) measuring spoons overflow. A lot. In fact usually I put nearly twice as much spice as recommended into these. And I usually add a sprinkling of nutmeg, or more almond or vanilla extract... Experiment, if you like. ;)

Big Soft Ginger Cookies

(3 Dozen)

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¾ cup butter or margarine, softened
1 cup white sugar
1 egg
1 tablespoon water (or vanilla extract)
¼ cup molasses
indeterminate – more white sugar


1.) Preheat oven to 350 F.
2.) Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3.) In large bowl, cream together margarine and (1 cup) white sugar until light and fluffy. Beat in the egg, and then stir in water and molasses.
4.) Gradually stir sifted (dry) ingredients into the mixture.
5.) Shape dough into walnut-sized balls, and roll in white sugar (in a saucer or dessert plate is easiest).
6.) Place on ungreased cookie sheet and flatten slightly.
7.) Bake 8-10 minutes in the preheated oven. Allow to cool on sheet for ~5 minutes before moving to wire cooling rack. Store in airtight container.