This great
Chinese dish is traditionally made with ground lamb and, more recently with pork. This version uses adzuki beans.
Whjat You Will Need
several cloves of roughly chopped garlic
1 tsp fresh chopped ginger
1 bunch scallions
1 cup of cooked adzuki
1 cup of water
1 tsp kudzu or cornstarch
1/2 lb of silken tofu cut into bite-size cubes
1 tsp Chinese black bean sauce
2 tbsp of minced chiles of your choice
2 tbsp of Xiaoshing (Chinese Rice Wine)
1 tbsp of shoyu
What Now?
In a large skillet or wok, sauté ginger, garlic, and scallions in the
cooking oil. When the garlic is slightly browned, add the adzuki beans.
Mix cornstarch in a cup of water, and add to the beans in the skillet.
Bring to a simmer. At this point, add the liquid ingredients and blend everything well. The sauce should just begin to
thicken a bit.
Finally, add the tofu pieces, and gently stir so it's well mixed
with the sauce. It's fine for the tofu to crmble and break up a bit. "Mabo" means "pock-marked" or "ugly"! Cover and simmer gently for 5 minutes.
Serve over rice!