Stir-fried bean curd with green beans in hot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Green beans |
| 1½ | Cakes bean curd | |
| 3 | Garlic cloves | |
| 3½ | tablespoon | Vegetable oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Hoisin sauce |
| ½ | tablespoon | Yellow bean sauce (paste) |
| 2 | teaspoons | Chili sauce |
| 2 | teaspoons | Oil (Chinese chili oil opt.) |
| 1 | tablespoon | Tomato paste |
Directions
SAUCE
Trim the green beans and cut each one in half. Boil them in ample water for 2 minutes and drain well. Cut the bean curd into ¾-inch cubes. Crush and chop the garlic.
Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and green beans. Stir-fry over medium heat for 2-½ minutes. Add the bean curd pieces and turn them lightly with the beans for 1-½ minutes. Pour in all the sauce ingredients. Turn and stir them together for 1 minute. Cook and turn for 1-½ minutes and serve.
Serves 4-5 with rice and other dishes.
Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias
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