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["Directions:", "", "Heat the oil in a wok over high heat. When the oil is hot, add the Sichuan peppercorns and cook for a few seconds, until some of them pop and crackle. Remove the wok from the heat; use a spoon to remove and discard the peppercorns.", "", "Return the wok to high heat; when the oil is hot, add the beef, breaking it into small pieces and stirring for a minute or two, until it begins to brown. Add the following ingredients in order, stirring for 1 minute between each addition: leek or scallion and ginger, broadbean paste, soy sauce, rice wine, salt, if desired, and sugar. Then add the water, reduce the heat to medium and cook for 4 to 5 minutes; the mixture will bubble at the edges.", "", "Add the tofu and increase the heat to high; cook, stirring, for 2 to 3 minutes. Remove from the heat; serve immediately.", "", "Recipe Source:", "", "Adapted from Lin-Liu's ""Serve the People: A Stir-Fried Journey Through China"" (Harcourt, 2008).", "", "245 calories, 14g fat, 3g saturated fat, 31mg cholesterol, 1358mg sodium, 26g carbohydrates, 2g dietary fiber, n/a sugar, 11g protein."]
