Bean Curd With A Deliciously Spicy Saucechinese, main dish, vegetarian 2 teaspoon cornstarch 1/2 cup vegetable stock 1 teaspoon chili paste with soy bean 2 tablespoon chinese thin soy sauce 1 tablespoon sesame oil 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoon vegetable oil 3 each garlic cloves, minced 1 teaspoon very finely minced ginger 3 each scallions, finely sliced 1 lb bean curd, cubed Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock, mixing as you do so. Now add the chili paste, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside. Heat the vegetable oil in a wok over a medium high flame. When hot, put in the garlic and ginger. Stir and fry for 5 seconds. Put in the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the bean curd. Mix gently and bring to a simmer. Let the sauce thicken, stirring gently every now and then as it does so. |
