Stir-fried Bean Curd With Green Beans In Hot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Chinese | Beans, Chinese, Sauces, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 12 | oz | Green beans |
| 1 1/2 | Cakes bean curd | |
| 3 | Garlic cloves | |
| 3 1/2 | T | Vegetable oil |
| 1/2 | t | Salt |
| 1 | T | Light soy sauce |
| 1 | T | Hoisin sauce |
| 1/2 | T | Yellow bean sauce, paste |
| 2 | t | Chili sauce |
| 2 | t | Oil, Chinese chili oil opt. |
| 1 | T | Tomato paste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: <1mg
Sodium: 389.7mg
Potassium: 148.1mg
Carbohydrates: 7.1g
Fiber: 1.9g
Sugar: 2.3g
Protein: 1.4g