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Ma Po To Fu

4 blocks firm bean curd
1 pound ground pork or beef
2 t minced garlic
2 to 3 T hot bean paste
2 T soy sauce
1 1/2 to 2 cups chicken broth
3 green onions, cut into 1/2 inch lengths
1 t Szechuan peppercorn powder
1 T cornstarch

Cut the bean curd into 1/2 inch cubes. If it's a good, hard bean
curd, you can cut them a little smaller.

Put the bean curd in the wok, with enough water to cover it, on
high heat. When the bean curd cubes begin to float to the top,
drain and remove from the wok.

Fry the meat over high heat, breaking it up, until it's all browned.

Add the garlic, hot bean paste, soy sauce, chicken broth, and bean
curd to the meat. Toss them about for a bit, so that they all get
to know one another. Make sure all the bean curd soaks up some of
the juice, otherwise it'll taste like so much styrofoam.

Add the green onions and Szechuan peppercorn powder and continue
to stir for a minute or so.

Mix 1 T cornstarch with 1 T of water to make a thin paste and add.

Serve over rice.


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