| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
Veg02 |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Frozen lima beans; thawed |
| 1 |
|
14 oz packag firm or extra-firm tofu; drained |
|
|
SAUCE |
| 1/2 |
c |
Vegetable broth |
| 1 |
tb |
Regular soy sauce |
| 1 |
tb |
Dark soy sauce |
| 1 |
ts |
Chili garlic sauce |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Sugar |
|
|
VEGETABLE PART OF RECIPE |
| 1 1/2 |
tb |
Cooking oil |
| 6 |
sm |
Dried red chiles |
| 4 |
lg |
White button mushrooms; sliced or shiitake |
| 1/2 |
c |
Straw mushrooms |
| 1 |
|
5 oz can sliced water chestnuts; drained and diced |
| 1/4 |
c |
Carrots; diced |
| 1 1/2 |
ts |
Cornstarch dissolved in 1 tbsp water |
| 3/4 |
c |
Walnut halves; toasted |
INSTRUCTIONS
Parboil lima beans in a pot of boiling water for 3 minutes; drain.
Cut tofu into 1/2" cubes. Combine sauce ingredients in a bowl; set
aside.
Place a wok over high heat until hot. Add oil, swirling to coat
sides. Add chiles and cook, stirring, until fragrant, about 10
seconds. Add lima beans, tofu, all mushrooms, water chestnuts and
carrots; stir frey until carrots are crisp-tender, about 1-1/2
minutes.
Add sauce and bring to a boil. Add cornstarch solution and cook,
stirring, until sauce boils and thickens. Add walnuts and toss to
coat.
Makes 4-6 servings
NOTES : I did not use the lima beans. I just used the tofu. I also
did not have any straw mushrooms so I added extra button mushrooms
and I used only 3 chiles because my husband doesn't like things
blazing hot. I put soy sauce and chile paste on the table so you
could add at the table if you wished. I did. I felt like it needed
something but if you like your chinese food only slightly hot, then
forgo the extra chile paste. In our house, that is the usual
ingredient that gets added at the table. Chile Paste RULES.
Recipe by: Culinary Journey Through China by Martin Yan
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