Recipe: Ma Po Dou Fu (tofu and ground beef stir fry) (Sichuan)

MA PO DOU FU

1 block bean curd (about 1 pound)
4 baby leeks or scallions
1/2 cup peanut oil, plus additional to season wok
6 ounces ground beef
2 1/2 tablespoons Sichuanese chile bean paste
1 tablespoon fermented black beans
2 teaspoons ground Sichuanese chiles (optional)
1 cup chicken stock
1 teaspoon sugar
2 teaspoons light soy sauce
Salt to taste
4 tablespoons cornstarch mixed with 6 tablespoons cold water
1/2 teaspoon ground, roasted Sichuan pepper

Cut bean curd into 1-inch cubes and leave to steep in very hot or gently simmering water that you have lightly salted. Slice leeks at a steep angle into thin "horse ear" slices 1 1/2 inches long.

Season wok by heating it over a high flame until smoking. Add a few tablespoons oil and swirl it over the parts of the wok that will be in contact with the food. When the oil is smoking, pour it off into a heat-proof container. Add 1/2 cup oil and heat over high flame until smoking. Add ground beef and stir-fry until it is crisp and a little brown, but not yet dry.

Turn heat down to medium, add chile bean paste and stir-fry about 30 seconds, until the oil is a rich red color. 

Add fermented black beans and ground chiles and stir-fry for 20-30 seconds, until they are fragrant and chiles have added their color to the oil.

Pour in stock, stir well, and add drained bean curd. Mix it in gently by pushing the back of your ladle or wok scoop gently from the edges to the center of wok - do not stir or bean curd may break up. Season with sugar, soy sauce and salt to taste. Simmer for about 5 minutes, until bean curd has absorbed flavors of the sauce. 

Add leeks or scallions and gently stir in. When they are just cooked, add cornstarch mixture in two or three stages, mixing well, until sauce has thickened enough to cling glossily to the meat and bean curd. Don't add more than you need. 

Finally, pour everything into a deep bowl, scatter with the ground Sichuan pepper, and serve.

Source: Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop