Ingredients
- 6 chinese blk mushrooms (dried)
- 1 tofu (pieces)
- 1/8 dice
- 1,900 ml water to (boil)
- 1,900 ml water
- 75 ml water (cold)
- 30 ml seasoned vegetable broth
- 30 gr green onions (finely chopped)
- 30 ml vegetable oil
- 20 ml chili oil
- 16 ml brown bean sauce
- 14 gr garlic (minced)
- 10 gr ginger (finely chopped fresh)
- 9 gr preserved vegetable (canned)
- 5 ml soy sauce
- 4 gr cornstarch
- 2 ml oriental sesame oil
- 2 gr sugar
- 1 gr pepper (ground white)
- 1 gr szechwan peppercorn powder
Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5 tablespoons water and next 8 ingredients in small bowl. Heat vegetable oil in wok or heavy large skillet over high heat 1 minute. Add green onions, garlic and ginger and stir-fry 1 minute. Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently to coat with sauce. Cook 2.5 minutes, tossing gently. Divide between plates. Sprinkle Szechwan powder over (recipe follows). SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine powder. Store at room temperature.
