Bean Curd Salad

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
  • Add the crushed garlic to the skillet or wok and cook for a few seconds.
  • Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
  • Remove with a slotted spoon and keep warm.
  • Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
  • Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
  • Stir-fry for another 2 minutes.
  • Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
  • Stir-fry gently, until the sauce boils and thickens slightly.
  • Transfer to warm plates and serve immediately.
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