| 1 | (this dish should be very hot) to prepare: Cut the bean curd into small cubes. |
| 2 | If desired, palce the bean curd in boiling water in a wok or pot and boil until the bean curd starts to float. |
| 3 | This procedure firms the bean curd slightly and is especially advisable if you are using soft japanese style bean curd. |
| 4 | Chop the pork into small pieces, about ?inch by ?inch, or slightly smaller. |
| 5 | Chop the green onion coarsly. |
| 6 | Chop the ginger as finely as possible. |
| 7 | Mix the seasonings in a cup, first dissolving the cornstarch in water and then adding the other ingredients. |
| 8 | To cook: Heat 4-5 tbsps cooking oil in a wok or large frying pan until very hot. |
| 9 | (this recipe actually calls for rendered pork fat, but i invariably use vegetable oil and fatty pork instead). |
| 10 | Add the pork pieces and cook briefly. |
| 11 | Then add the hot bean sauce, stir and add the chopped ginger. |
| 12 | Stir until the meat and ginger have absorbed the red color from the hot bean sauce. |
| 13 | Add 1 cup of stock or water. |
| 14 | Then carefully add the bean curd cubes and stir gently. |
| 15 | Allow the liquid in the wok to cook down somewhat, keeping it over medium flame. |
| 16 | Stir occasionally, being careful not to break the bean curd cubes. |
| 17 | Just before the liquid has cooked away, stir the seasonings and add the green onion. |
| 18 | Stir, check for salt. |
| 19 | The consistency should now be very thick, almost custard like. |
| 20 | If necessary add a tbsp or so more cornstarch first mixing it with a few tbsps of water to make a thin paste. |
| 21 | Sprinkle ground szechwan pepper over the bean curd. |
| 22 | Serve hot. |
| 23 | Should be eaten on top of rice |
