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Ingredientes
- 2 tsp Cornstarch
- 1/2 c. Vegetable stock
- 1 tsp Chili paste with soy bean
- 2 Tbsp. Chinese thin soy sauce
- 1 Tbsp. Sesame oil
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 Tbsp. Vegetable oil
- 3 x Garlic cloves peeled and chopped
- 1 tsp Very finely chopped ginger
- 3 x Scallions very finely sliced into rounds, including 3/4 of the green
- 1 lb Bean curd cut into 1-inch cubes
Direcciones
- Prepare the sauce. Put the cornstarch in a small bowl. Slowly add in the vegetable stock, mixing as you do so. Now add in the chili paste, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside.
- Heat the vegetable oil in a wok over a medium high flame. When warm, put in the garlic and ginger. Stir and fry for 5 seconds. Put in the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the bean curd. Mix gently and bring to a simmer. Let the sauce thicken, stirring gently every now and then as it does so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 91 | 82% |
| Total Fat 10.24g | 13% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 872mg | 36% |
| Potassium 71mg | 2% |
| Total Carbs 4.51g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.36g | 1% |
| Protein 0.9g | 1% |
