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!!