P F Chang's Temple Long Beans

[Guest guest]

even if we can't get yellow chives, this sounds like a fun recipe to try.

 

 

* Exported from MasterCook *

 

P F Chang's Temple Long Beans

 

Recipe By :Chang's China Bistro

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PREPARING LONGBEANS:

2 cups Chinese longbeans -- in 3-inch lengths (2-3)

2 squares five-spice pressed tofu -- in thin slices

1 small carrot -- finely julienned

1 cup Chinese yellow chives -- in 3-inch lengths

TEMPLE SAUCE:

1/4 cup vegetarian oyster sauce

2 teaspoons soy sauce -- (2-3)

1/4 teaspoon sugar -- (1/4-1/2)

1/2 cup hot water

2 teaspoons canola oil

3 tablespoons cornstarch -- dissolved in

6 tablespoons cold water

1/2 teaspoon japanese sesame oil -- (toasted)

 

1. Separately blanch the longbeans and carrots until tender-crisp in unsalted

boiling water. Drain and rush under cold water to stop the cooking. Drain again.

 

2. Combine the temple sauce ingredients, tasting to adjust the soy sauce and

sugar to your liking.

 

3. Heat a wok or wide skillet over high heat until hot. Add the canola oil,

swirl to glaze the pan, then add the longbeans, carrots and tofu, and stir-fry

until hot, about 2 minutes. Stir the sauce, add it to the pan, and bring it to a

simmer. Stir the cornstarch mixture to recombine and slowly add it to simmering

sauce, stirring until the sauce turns glossy about 10 seconds. Be careful to

only add as much of the cornstarch mixture as you need achieve the desired

consistency. Remember you can always add more, but if you add too much it will

be thick and goopy. Shower in the chives, stir to blend, then turn off the heat.

Add the sesame oil, toss to mix, and serve. Serves 4

 

[TIP - Press tofu to drain well. Simmered in water with five-spice powder (to

taste and color) and/pr other ingredients of choice. Drain, cool, slice. It's

recipe ready.]

 

Source:

" archived by http://www.recipegoldmine.com/ccP/p3.html "

S(Archived):

" JoPell <joannpel on 09 Sep 2002 "

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Per Serving (excluding unknown items): 208 Calories; 9g Fat (38.6% calories from

fat); 12g Protein; 22g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 451mg

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

1/2 Other Carbohydrates.

 

NOTES : This simple stir-fry of Chinese longbeans in a vegetarian oyster sauce

is true to the spirit of Chinese Buddhist cuisine, hence the name " Temple

Longbeans. " Pressed five-spice tofu, vacuum-packed and with the consistency of a

firm cheese, is sold in the refrigerator cases of many Asian groceries. If you

cannot find it or the fragrant Chinese yellow chives, simply double the amount

of longbeans. Tasty string beans can also be substituted for longbeans.

 

Nutr. Assoc. : 0 3568 5290 0 356 0 3694 0 0 0 0 0 0 1356