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Ba Bao la Jiang (8 Treasure Stir Fried Vegetables with Me

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  • 1 Block of tofu; (1 lb) weighted and dried out somewhat, then cut into 1 inch squares
  • 1/2 lb Pork tenderloin; cut into 1/2 inch by 2 inch shreds and marinated in the following
  • 2 ts Soy sauce
  • 1 ts Rice wine
  • 1/2 ts Sesame oil
  • 1/2 ts Corn starch
  • Peanut oil
  • 1 ts Asian chile paste; up to 2
  • 1/4 c Soy sauce
  • 2 tb Black bean & garlic paste
  • 2 tb Water
  • 2 tb Sugar
  • 1/2 c Dried black mushrooms; soaked in hot water first and then shredded
  • 1/2 c Snow peas; de-strung
  • 1/2 c Water chestnuts; halved if whole
  • 1/2 c Baby corn; cut if whole
  • 1 Jalapeno OR hab seeded and chopped
  • 1/2 c Unsalted peanuts


Well, haven't posted anything for awhile, so here we go with a Szechuan Eight Treasure Stir Fry. If you want it hotter, add more chiles! This is a really great recipe, takes a little time to do, but it is worth it....serve with either Thai rice, or noodles, this time for us it will be noodles, garnished with pickled ginger.
Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat shreds, until they change color and are cooked....remove and keep warm. Drain oil and re-heat the wok, add another 2 tbls peanut oil, and heat to high again, and stir fry the chile paste for a minute and then add the sauce ingredients, heat to boil and add the tofu, mushrooms, snow peas, water chestnuts, baby corn, hot peppers, and the reserved meat...heat this through, for about three minutes, long enough to cook the vegetables, add the peanuts and serve with either rice or noodles. If this is not thick enough, add cornstarch and water mixture 1-1 until thickened then serve immediately. This one is a combination of Nina Simond's recipe and my additions and is a very delightful Szechuan Chinese(or Hunan) dish. Enjoy!
Posted to CHILE-HEADS DIGEST by Doug Irvine <> on Mar 20, 1999, converted by MM_Buster v2.0l.