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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION. | 2. In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside. | 3. In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside. | 4. In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside. | 5. In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside. | 6. Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside. | 7. For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( ¾ cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces). | 8. Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside. | 9. COOKING DIRECTIONS. | 10. In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute. | 11. Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute. | 12. Next add the stock mixture, stir and bring to a boil. | 13. Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added). | 14. Mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed). | 15. Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook). | 16. Add sesame oil, briefly toss gently… now you are almost finished. | 17. In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top. | 18. Enjoy. | 19. NOTES: | 20. This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste. | 21. The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores. | 22. Serve with white or other rice of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	tablespoon	salted	41.261	7.5456	2.6136	0.1718
sherry	2	tablespoons		-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
pork	2	ounces	ground ground	213.192	0.0	7.8870000000000005	19.8847
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
chicken stock	3/4	cup		64.8	6.354	4.5360000000000005	2.16
bean sauce	2	tablespoons		14.1	0.84	0.54	0.96
chili paste	1/2	tablespoon		-	-	-	-
tapioca starch	2	tablespoons		-	-	-	-
tofu	15	ounces		612.349	11.8217	73.4394	37.0811
salt	2	teaspoons		-	-	-	-
chive	3/4	cup		10.8	1.5659999999999998	1.1772	0.2628
shrimp	1/2			160.9337	2.0627	30.8494	2.2893
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.