Thursday, February 6, 2014

JAPANESE SICHUAN STYLE WITH MAPO TOFU AND SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
1(14 Oz) package firm tofu
1/2-pound ground turkey or pork
4 scallions, white part minced, green part sliced
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1-teaspoon Sichuan peppercorns

INGREDIENTS:
1/3-cup sake
1-tablespoon soy sauce
1-cup chicken stock
1/2-tablespoon Sriracha chili sauce
1/2-pound shrimp, deveined and tails in tact
1- Tablespoon sesame oil
2-tablespoon katakurika, (potato starch)
2 tablespoons rice vinegar
1/2-cup chives
2-tablespoon grape-seed oil

DIRECTIONS
1.   In a dry fry-pan add peppercorns and toast.
2.   When cool remove and put in spice grinder and grind until powder.
3.   In a bowl add ground meat and ground peppercorns, soy sauce, garlic, and ginger mix and set aside.
4.   In a bowl add stock and Siracha chili sauce, set aside.
5.   In a bowl add 2 tablespoons potato starch, 2 tablespoon water and mix together, set aside
6.   .Cut up firm tofu into bite-size pieces in a pot of salted boiling water, add 1 tablespoon vinegar, toss and let sit for 8 minutes, drain and set aside.
7-In a wok add the grape-seed oil and when sizzling, add meat and brown for 2-3 minutes.
8.-At the stock mixture, stir and bring to a boil
9-Add the tofu, chives, and scallions. Cover and let cook 2 minutes.
10-Add-the starch mixture and stir gently, cook until thickened.
11. Add the shrimp gently toss until shrimp are pink.
12.-Add sesame oil, mix and serve in a bowl or on top of jasmine rice.


ENJOY DAN:      (BON-APPETITE!!


No comments:

Post a Comment