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Ingredientes
- 1/2 c. vegetable stock
- Â Â (or possibly canned vegetable broth)
- 1 Tbsp. soy sauce
- 2 tsp Chinese black vinegar
- Â Â (or possibly balsamic vinegar)
- 2 tsp oyster-flavoured sauce
- 1 tsp sugar
- 1/8 tsp freshly-grnd white pepper
- 2 Tbsp. vegetable oil
- 1 tsp chopped ginger
- 2 ounce Chinese long beans cut 2" lengths
- 4 x fresh shiitake mushrooms stems removed,
- Â Â and caps quartered
- 2 Tbsp. bamboo shoots cut thin strips
- 2 c. tofu puffs
- 2 c. bean sprouts
- 1/2 tsp sesame oil
- 2 tsp fermented bean curd (optional), mashed,
- Â Â and crumbled
Direcciones
- Stir the vegetable stock, soy sauce, vinegar, oyster-flavored sauce, sugar and pepper together in a small bowl till the sugar is dissolved.
- For the Dish: Heat a wok over high heat till warm. Add in the vegetable oil and swirl to coat the sides. Add in the ginger and cook, stirring, till fragrant, about 20 seconds. Add in the beans, mushrooms and bamboo shoots and stir-fry for 1 minute. Pour in the sauce, then stir in the tofu puffs. Adjust the heat so the sauce is simmering, cover the wok, and simmer till the beans are tender, 5 to 6 min.
- Stir in the bean sprouts and cook, uncovered, for 1 minute. Stir in the sesame oil, then scoop onto a hot serving platter. Serve with fermented bean curd sprinkled over the top, if desired.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 66 | 47% |
| Total Fat 7.47g | 9% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 348mg | 14% |
| Potassium 99mg | 3% |
| Total Carbs 17.2g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.57g | 2% |
| Protein 1.9g | 3% |
