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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from a restaurant in Labrang, Gansu Province, China which was owned by a family of Hui ancestry. Ingredients:
7 (8 inch) dried tofu (sticks) |
1/4 cup vegetable oil |
1 tablespoon ginger, peeled and minced |
2 teaspoons salt |
1/4 teaspoon szechuan peppercorns, ground |
1/2 teaspoon ground cumin |
3/4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced |
1/2 lb napa cabbage, thinly sliced crosswise (about 4 cups) |
6 cups water |
1 teaspoon sambal oelek |
2 cups spinach leaves, loosely packed and coarsely torn |
Directions:
1. Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
2. Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
3. Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
4. Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
5. Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
6. Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
7. Add spinach. Cook, stirring occasionally, just until wilted and tender.
8. Serve with dark barley bread and sharp cheese (Western style).
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