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.