6 oz. bean curd
4 oz. tender sponge gourd
2 cups lard
2 tbsp. each minced scallion and ginger
1/2 oz. chili powder
1 cup of clear broth
Salt to taste
1 tbsp. soy sauce
2 tbsp. cornstarch dissolved in water To Prepare:
1. Dice bean curd into cubes about 1.5 cm.
2. Cut off the stem and the base of the sponge gourd, peel off the skin, and cut into cubes the same size as the bean curd.
3. Heat lard in a pan over a high flame. Put in the bean curd and the sponge gourd, stir-fry, drain, and set aside. Heat 2 tbsp. oil, add minced scallion, ginger and chili powder and stir-fry a few seconds. Add broth, salt, soy sauce, bean curd, sponge gourd, and simmer for 5 minutes, then mix in dissolved cornstarch and stir. Transfer it to a dish and serve.