Ingredients

1 teaspoon Sichuan peppercorns

1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes

2 tablespoons Chinese hot bean paste (also called chili bean sauce)*

1 tablespoon Chinese black-bean paste or sauce*

4 tablespoons oyster sauce

2 tablespoons Asian chili powder*

1 tablespoon cornstarch

1/4 cup peanut oil

4 ounces ground beef

1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)

2 cloves garlic, minced

1 scallion (white and green parts), thinly sliced on diagonal

1/4 cup Shaohsing rice wine

1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)

1/2 cup chicken stock or low-sodium chicken broth

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

2 tablespoons fresh cilantro, chopped (optional)

*Available at Asian markets and in the Asian section of some supermarkets

Description

This Spicy Sichuan Dish Gets Its Layers Of Flavor From Two Different Types Of Heat: Fiery Chiles And Mildly Numbing Sichuan Peppercorns.

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