Mabo Ramen Recipes

MABO RAMEN

Steps:

• In a small bowl, mash the fermented black beans with the back of a spoon. Stir the mashed black beans with the chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside.
• Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the meat and stir-fry for 2 minutes until no longer pink, breaking up the meat with a spatula.
• Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds.
• Add the black bean mixture and chicken broth. Bring the liquid to a boil, then reduce to a simmer. Add the tofu cubes. Allow the broth to simmer for about 5 minutes.
• While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
• Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.

MAPO TOFU WITH SHRIMP JAPANESE-SICHUAN STYLE

Steps:

• PREPARATION.
• 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.
• In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
• In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
• In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
• 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.
• 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).
• Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
• COOKING DIRECTIONS.
• In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
• Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
• Next add the stock mixture, stir and bring to a boil.
• 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).
• 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).
• Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
• Add sesame oil, briefly toss gently... now you are almost finished.
• In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
• Enjoy.
• NOTES:.
• This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste.
• 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.
• Serve with white or other rice of your choice.

CHINESE MABO TOFU

Steps:

• Mix cornstarch and water in a small bowl; set aside.
• Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
• Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
• Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.