Hot & Flavorful Bean Curd

The following recipe is adopted from Kenneth Lo's fine cookbook "The Complete Encyclopedia of Chinese Cooking" published by Crescent Books New York. Ingredients may be obtained at an Oriental Food Shop

5-6 dried Chinese tree ears (fungi)
1 1/4 cups water
1/4 cup oil
2 tsp salted black beans, soaked for 10 minutes and drained
1/2 pound ground beef, (we use elk or deer)
4 cloves of garlic, minced
1 onion roughly chopped
2 tbsp hoisin sauce
2 tbsp soy sauce
2 tsp Chinese chili sauce, with garlic
1 tsp sugar
1/4 cup chicken broth
1 cakes bean curd, diced
2 tsp cornstarch, dissolved in 3 tbsp water
1 tsp toasted sesame oil

Soak the tree ears in water for 20 minutes. Drain and reserve the water, cut bean curd in bite-size pieces. In a small bowl mix 4 tbsp of the mushroom water, the soy sauce, hoisin sauce, chili sauce, sugar, broth, and garlic.
Heat the oil in a pan. Add the black beans. Stir-fry for 1 minute. Add the beef, half of the onion and the tree ears. Stir-fry for 3 to 4 minutes. Add the bean curd,
pour in the mushroom water mixture and bring to a boil, simmer for 3 to 4 minutes.
Sprinkle in the cornstarch mixture, the remaining onions and the sesame oil stir until thickened and the sauce clears. Serve hot with boiled short grain white rice.

Recipe Summary:
Yield: 4 - 6 servings
Prep Time: 45 minutes
Cook Time: 15 minutes

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns