Recipe-phile: Engage pantry staples, ground pork for quick Asian suppers

It was while working on the steamer station at an ambitious Chinese restaurant in New York, during a particularly slow Tuesday night, that I first tasted Ma Po Tofu. To pass the time, Wei Chan, the Chinese chef, made his version of the dish for the squadron of Western chefs and the head chef and owner, who was French.

By: Amy Thielen , Park Rapids Enterprise