Quoting Sean Dennis to Jim Weller <=-

I have had veal only a couple times in my life due to its cost
but I think I prefer a good steak over veal.

I grew up in the middle of farm country and local veal was a regular
thing every summer. In Ottawa it was a date date Italian meal. But I
haven't had any lately and like you I prefer beef. Actually my first
choice, if it's available, is red meat wild game: muskox, bison,
caribou, moose, elk or deer.

Also, I like tofu a lot.

I do too but only in a Chinese or other Asian dish which usually means
with pork. I am not fond of new age vegan tofu dishes where tofu
replaces mayonnaise, Ricotta in spinach lasagne or eggs in custards,
poorly.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Helene Siegel's Ma Po Tofu
Categories: Chinese, Tofu, Chicken, Pork,
Yield: 4 servings

1 pk Firm silken tofu (14-oz);
Drained
SAUCE:
1/2 c Chicken stock
2 tb Dry sherry
2 tb Soy sauce
2 ts Ground bean sauce
1 ts Sesame oil
1/2 ts Chinese chili sauce
1/2 ts Sugar
1/4 ts Roasted and ground Szechuan
Peppercorns or black pepper
1/4 ts Salt
1 tb Peanut oil
4 cl Garlic; peel, mince
4 Scallions, white and green;
Minced
1 tb Minced fresh ginger
1/2 lb Ground pork
1/4 c Chopped cilantro for
Garnish

Cut the tofu into 1/2-inch cubes and reserve. Combine all of the
sauce ingredients in a bowl.

Heat a wok over high heat. Swirl in peanut oil. Stir-fry the
garlic, scallions, and ginger until their aromas are released,
about 30 seconds. Add the pork, stir, and toss until it just
loses its pink color, about 2 minutes. Pour in the sauce and cook
over high heat 5 minutes.

Stir in the tofu to combine. Reduce heat to medium low and cook,
stirring occasionally, 10 minutes, uncovered. When done, the
mixture should have the consistency of a moist stew, not a soup.
Serve in bowls, sprinkled with cilantro.

NOTES : "If tofu has always seemed like bland health food to you,
this dish could change your mind. A favorite Chinese family dish,
it incorporates the fire and spice of western China with
inexpensive tofu and ground pork for a soul-satisfying dish."

Recipe by: Chinese Cooking for Beginners by Helene Siegel

MMMMM


Cheers

Jim


... I can only stand tofu if it's fried in bacon grease.

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