Here's one of our favorites:
Breezy Szechuan Spicy Bean Curd
(adapted from "Madame Chu's Chinese Cooking School")
Ingredients:
1/2 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon sugar
1-1/2 tablespoons cornstarch
1 square extra-firm or firm bean curd, drained & cubed
vegetable or peanut oil for stir-frying
3-4 cloves garlic, peeled & roughly chopped
1 tablespoon (approx. an inch or two) peeled grated or minced fresh ginger
1 scallion, chopped (optional)
1-2 stalks Bok Choy or Chinese Cabbage, sliced
1/4-1/2 pound ground meat (any type – I use ground turkey)
1 tablespoon dry sherry
1/2 teaspoon hot red pepper flakes
1 tablespoon hot sesame oil OR regular sesame oil
Approx. 1/4 teaspoon Chinese 5-spice powder
Combine broth with soy sauce, sugar, & cornstarch & set aside. Heat a few tablespoons or so of oil in wok or large skillet. Add ground meat & stir for around 3 minutes. Add Bok Choy & stir an additional 2 minutes. Add scallions (if using) garlic, ginger, sherry, & red pepper flakes & stir a few times. Add bean curd, stir gently, then add broth mixture & bring to a boil while continuing to stir gently. When heated thru & slightly thickened, turn off heat & sprinkle sesame oil over the top. Stir one more time, sprinkle 5-spice powder over, & serve.
Unlike most stir-fry dishes, this one can be covered & kept warm until ready to serve.