This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Recipe courtesy of Sara Moulton
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Directions

To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

To poach the tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

To stir-fry the pork: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

To finish the stir-fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, sansho powder, to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

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