Name: Tofu and Leek Stir-Fry with Ground Beef
Yield: Makes 2 main-course servings
Ingredients: 2 baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices; 10 oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes; 1 tablespoon peanut oil; 1/4 lb ground beef; 1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 1 teaspoon dark soy sauce; 1/2 tablespoon Chinese chile bean sauce or paste; 1 teaspoon minced peeled fresh ginger; 1 teaspoon mild pure chile powder; 1/2 teaspoon Chinese fermented black beans, soaked in water 10 minutes and drained; 1/4 cup chicken broth; 1/2 teaspoon potato starch or cornstarch mixed with 2 teaspoons cold water; Accompaniment: white rice; Garnish: 1/2 teaspoon Sichuan peppercorns, toasted and ground with a mortar and pestle

Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there's no substitute for their woodsy citrus flavor, the recipe is delicious without them.

Active time: 30 min Start to finish: 30 min

Recipe notes

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