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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 T Regular soy sauce
1 T Dark soy sauce
1 t Chili garlic sauce
1 t Sesame oil
1 t Sugar
VEGETABLE PART OF RECIPE
1 1/2 T Cooking oil
6 Dried red chiles
4 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 t 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  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 277
Calories From Fat: 180
Total Fat: 21.1g
Cholesterol: <1mg
Sodium: 391.6mg
Potassium: 349.6mg
Carbohydrates: 14.4g
Fiber: 3.5g
Sugar: 2.1g
Protein: 12.4g


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