[CH] Chinese
Doug Irvine (dirvin@bc.sympatico.ca)
Sat, 20 Mar 1999 16:03:49 -0800
Well, haven't posted anything for awhile, so here we go with a Szechuan
Eight Treasure Stir Fry. If you want it hotter, add more chiles! This is
a really great recipe, takes a little time to do, but it is worth
it....serve with either Thai rice, or noodles, this time for us it will
be noodles, garnished with pickled ginger.
Ba Bao La Jiang....8 treasure stir fried vegetables with meat
1 block of tofu(1 lb) weighted and dried out somewhat, then cut into
1 inch squares
1/2 lb of pork tenderloin, cut into 1/2 inch by 2 inch shreds and
marinated in the following:
2 tsp soy sauce
1 tsp rice wine
1/2 tsp sesame oil
1/2 tsp corn starch
Peanut oil
1-2 tsps Asian chile paste
Sauce:
1/4 cup soy sauce
2 tbls black bean & garlic paste
2 tbls water
2 tbls sugar
Other six treasures: 1/2 cup dried black mushrooms, soaked in hot water
first and then shredded. 1/2 cup snow peas, de-strung.
1/2 cup water chestnuts, halved if whole. 1/2 cup baby corn, cut if
whole. 1 jalapeno OR hab seeded and chopped. 1/2 cup unsalted peanuts.
Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat shreds,
until they change color and are cooked....remove and keep warm. Drain
oil and re-heat the wok, add another 2 tbls peanut oil, and heat to
high again, and stir fry the chile paste for a minute and then add the
sauce ingredients, heat to boil and add the tofu, mushrooms, snow peas,
water chestnuts, baby corn, hot peppers, and the reserved meat...heat
this through, for about three minutes, long enough to cook the
vegetables, add the peanuts and serve with either rice or noodles. If
this is not thick enough, add cornstarch and water mixture 1-1 until
thickened then serve immediately. This one is a combination of Nina
Simond's recipe and my additions and changes....it is a very delightful
Szechuan Chinese(or Hunan) dish. Enjoy!
Cheers, Doug in BC