RECIPES OF CHINA

Ingredients

1 tbsp

2 tsp

1 tsp

1 can

4 cups

1/2 small

1/2 cup

2 tbsp

1 tbsp

1 tbsp

2 tsp

1 tbsp

1/2 tsp

1/4 tsp

10 1/2 oz packet

12 oz packet

1/4 cup

2 tbsp

Peanut or vegetable oil

Fresh ginger (peeled and minced)

Garlic (minced)

Flower-cut baby corn (8 oz) (drained)

Bok choy (½-inch-thick slices)

Onion (sliced)

Vegetable Stock

Light (or dark soy sauce)

Black bean sauce (or black bean paste)

Dry sherry

Chili paste

Cornstarch

Sugar

Szechuan peppercorns (lightly cracked if desired)

Extra-firm tofu (pressed if desired and cubed)

Chinese-style egg noodles (cooked)

Carrots (peeled and shredded) (for garnishing)

Scallions (sliced) (for garnishing)

1. Heat peanut or vegetable oil in a wok or large skillet over medium-high heat
2. Add fresh ginger and garlic and stir-fry for 1 minute
3. Add baby corn, bok choy and onion and stir-fry until the bok choy is slightly wilted, for about 3 to 4 minutes
4. Combine and stir in vegetable stock, light or dark soy sauce, black bean sauce or black bean paste, dry sherry, chili paste, cornstarch, sugar and Szechuan peppercorns
5. Boil, stirring, until thickened, for about 1 minute and stir in tofu
6. Heat through for 2 to 3 minutes
7. Arrange on a serving platter noodles
8. Spoon the tofu mixture over the noodles and garnish with carrots and scallions