Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Hoisin sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. warm bean paste
- 2 tsp sesame oil
- 2 tsp Chinese black vinegar (or possibly balsamic vinegar)
- 2 tsp vegetable oil
- 1/2 c. trimmed green beans in 1/2" lengths (or possibly trimmed Chinese long beans in 1/2" lengths)
- 1/4 c. water chestnuts quartered
- 1/4 c. diced zucchini (or possibly 1/4 c. Chinese okra)
- 1/4 c. diced carrot
- 3 x button mushrooms quartered
- 1/4 c. diced bamboo shoots
- 4 x pressed tofu cakes - (4 ounce ea) cut 1/2" cubes
- 1 tsp cornstarch dissolved in
- 2 tsp water
- 1/4 c. roasted peanuts
Direcciones
- Stir the hoisin sauce, soy sauce, warm bean paste, sesame oil and black vinegar together in a small bowl.
- For the Dish: Heat a wok over high heat till warm. Pour in the oil and swirl to coat the sides. Add in the green beans, water chestnuts, zucchini, carrot, mushrooms and bamboo shoots. Stir-fry till carrots are tender-crisp, about 2 to 3 min.
- Add in the pressed tofu and sauce. Cook till heated through, about 2 min. Pour in the dissolved cornstarch and cook, stirring, till the sauce boils and thickens, about 30 seconds.
- Transfer to a serving platter, sprinkle with peanuts and serve immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 88 | 47% |
| Total Fat 9.86g | 12% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 397mg | 17% |
| Potassium 298mg | 9% |
| Total Carbs 20.7g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.91g | 3% |
| Protein 5.63g | 9% |
