---------- Recipe via Meal-Master (tm) v8.02
       Title: MA-PO DOU-FU
  Categories: Chinese, Pork
       Yield: 6 servings
       3 c  To 4 c cubed bean curd,
            -about 1 1/2 japanese style,
            -ot 3-4 smaller
            Chinese cakes
     1/3 lb To 1/2 lb fatty pork
       3 ts To 5 ts finely chopped
            -fresh ginger
     1/4 c  Coarsely chopped green onion
       1 tb To 2 tb hot bean sauce
       1 c  Pork of chicken stock or
            -water (best with stock)
       2 tb To 3 tb cornstarch mixed 4-6
            -tb water
       1 ts To 2 ts salt, depending on
            -the saltiness of the
            -hot bean sauce
       1 tb Rice wine or dry sherry
       1 tb Soy sauce
     1/2 ts Ground szechwan pepper
       4 tb To 5 tb cooking oil
       2 tb Finely chopped garlic (never
            -cook without it.. (g))
       1 ts Fermented black beans (works
       2    To 3 dried or fresh
            -mushrooms (so-so in it)
       6    To 8 pieces wood ear (I
            -think these taste like
       1 tb Sesame oil (include)
   (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.
   From The Good Food of Szechwan: Down to Earth Chinese
   cooking. Robert A. Delfs. Kodansha International Ltd.