Leeann's stirfry beans with tomato and tofu

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here's the unedited by me version. Recipes meant to inspire ;-)

 

 

 

* Exported from MasterCook *

 

Stir Fried Green Beans with Tomato and Tofu

 

Recipe By :EVERYDAY CHINESE COOKING by Leeann and Katie Chin

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons vegetable oil -- divided

10 ounces tofu -- cut

(into 1x1x1/2-inch slices)

1 tablespoon oyster sauce

1 cup sliced onion

1 teaspoon minced garlic

8 ounces green beans

1/4 cup Chicken broth

2 tomatoes

1 tablespoon chili paste

 

Heat a wok or large nonstick skillet over high heat (it is easier to cook tofu

in a nonstick pan).. Add 2 tablespoons vegetable oil and the tofu. Carefully

turn over a few times and panfry until lightly brown, about 2 minutes per side.

Add the oyster sauce and gently simmer, about 2 minutes, making sure the tofu

doesn't break into pieces. Remove the tofu and place on a platter.

 

Reheat the wok or skillet, add the remaining 1 tablespoon vegetable oil, the

onion, garlic and green beans, and stir fry for 1 minute. Add the broth and

cover. Cook for 1 minute. Uncover and continue to stir fry until all the liquid

is absorbed, about 2 minutes. Add tomatoes and chili paste and stir until well

mixed, about 1 minutes. Place the tofu back in the pan and gently mix together.

 

Description:

" serve with rice "

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Per Serving (excluding unknown items): 190 Calories; 14g Fat (62.6% calories

from fat); 8g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

113mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 2 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : The green beans are not precooked.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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