| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegetables, Beans, Sauces, Chinese | 4 | Servings |
INGREDIENTS
| 12 | oz | Green beans |
| 1 1/2 | Cakes bean curd | |
| 3 | Garlic cloves | |
| 3 1/2 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 1 | tb | Light soy sauce |
| 1 | tb | Hoisin sauce |
| 1/2 | tb | Yellow bean sauce (paste) |
| 2 | ts | Chili sauce |
| 2 | ts | Oil (Chinese chili oil opt.) |
| 1 | tb | Tomato paste |
INSTRUCTIONS
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 3/4-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 2-1/2 minutes. Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour in all the sauce ingredients. Turn and stir them together for 1 minute. Cook and turn for 1-1/2 minutes and serve. Serves 4-5 with rice and other dishes. Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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