Mapo Dofou

• 4 dried chiles de arbol
• 11/2 teaspoon Sichuan peppercorns
• 2 tablespoons vegetable oil
• 2 scallions, 1 cut crosswise into 1" pieces, 1 very thinly sliced
• 4 ounces ground pork
• 1/2 small Fresno chile, finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons finely chopped peeled ginger
• 1/3 cup doubanjiang (Sichuan-style fermented chili bean paste)
• 6 ounces silken tofu, drained, cut into 1/2" pieces
• 1 cup baby kale
• Steamed rice

1. Toast dried chiles and Sichuan peppercorns in a dry small skillet, turning and stirring, until fragrant, about 1 minute. Let cool; finely grind in spice mill.
2. Heat oil in a large skillet over medium-high. Cook 1" pieces of scallion, stirring, until bright green, about 30 seconds. Add pork and cook, breaking up with a spoon, until just cooked through, about 1 minute. Add dried chile mixture and cook, stirring, until meat mixture begins to look dry, about 1 minute. Add fresh chile, garlic, and ginger; cook, stirring, until fragrant, about 1 minute. Stir in doubanjiang, then tofu and 1 cup water. Bring to a boil, reduce heat, and add kale. Simmer until kale is wilted and tofu is heated through, about 3 minutes.
3. Serve mapo dofou over rice topped with thinly sliced scallions.

uerbol, peppercorns, vegetable oil, scallions, ground pork, fresno chile, garlic, peeled ginger, chili bean paste, silken, baby kale, rice

Taken from www.epicurious.com/recipes/member/views/mapo-dofou-53000051 (may not work)