Pock Marked Mother Chen's Bean Curd‏

(This recipe is from Richard.  I haven't tried it yet but it looks tasty. -abby)

1 block bean curd (about 1 pound tofu)

4 baby leeks or 2 leeks

1/2 cup peanut oil (can use as little as three tablespoons)

6 ounces ground beef

2 1/2 tablespoons Sichuanese chili bean paste

1 tablespoon fermented black beans

2 tablespoons ground Sichuanese Chilis (optional)

1 cup everyday stock

1 teaspoon white sugar

2 teaspoons light soy sauce

4 tablespoons cornstarch mixed with 6 tablespoons cold water

1/2 teaspoon ground roasted sichuan pepper  

1. Cut the bean curd into 1 inch cubes and leave to steep in very hot or gently simmering water that you have lightly salted. Slice the leeks at a steep angle into slices 1.5 inches long.  (My cookbook claims that these are called "Horse Ear slices".)  

2. Season the wok and add the peanut oil. Heat under high flame until smoking. Add the minced beef and stir fry until it is crispy and brown, but not yet dry.  (BTW, the minced beef is an optional ingredient)

3. Turn the heat down to medium. Add the chili paste and stir-fry for 30 seconds until the oil is a rich red color. Add the fermented beans and ground chilis and stir fry for another 20-30 seconds until they are both fragrent and the chilis have added their flavor to the oil.

4. Pour in the stock, stir well, and add the drained bean curd. Mix in gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok. Do not stir or the bean curd might break. Season with the sugar, a couple teaspoons of soy sauce, and salt to taste. Simmer for 5 minutes until the bean curd has absorbed the flavors of the sauce.  

5. Add the leeks or scallions and gently stir in. When they are just cooked, add the corn starch mixture in 2-3 stages until the 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 ground sichuan pepper and serve.