| 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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