4    Blocks of bean curd (what is
-that; a pound, two pounds?)
1 lb Ground pork or beef
1 ts Garlic (naw; I use at least
-2 tsp.)
2 tb Hot bean paste (or 2 1/2 -
-maybe even 3 tbsp.)
2 tb Soy sauce
1 1/2 c  Chicken broth (maybe 2 cups)
3    Green onions; cut into 1/2
-inch lengths
1 ts Szechuan peppercorn powder
1 tb Cornstarch

1. Cut the bean curd into 1/2 inch cubes. If its a good, hard bean curd,
you can cut them a little smaller.

2. Put the bean curd in the wok, with enough water to cover it, on high
heat. When the bean curd cubes begin to float to the top, drain and remove
from the wok. (If youre using a soft bean curd, skip this step, or you
wont have any bean curd left to cook.)

3. Fry the meat over high heat, breaking it up, until its all browned.

4. Add the garlic, hot bean paste, soy sauce, chicken broth, and bean curd
to the meat. Toss them about for a bit, so that they all get to know one
another. Make sure all the bean curd soaks up some of the juice, otherwise
itll taste like so much styrofoam.

5. Add the green onions and Szechuan peppercorn powder and continue to stir
for a minute or so.

6. If it looks like soup, mix 1 T cornstarch with 1 T of water to make a
thin paste and add it to the mess. If it still looks too runny, do it
again. Dont overdo this, you dont want to get rid of all the sauce – you
just dont want it to be a soup. I often skip this step.

7. Serve over rice. Yum!