Eight Flavour Bean Curd

Recipe Ingredients

2 tablespoons	30ml	Hoisin sauce
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Hot bean paste
2 teaspoons	10ml	Sesame oil
2 teaspoons	10ml	Chinese black vinegar
		= (or balsamic vinegar)
		For The Dish
2 teaspoons	10ml	Vegetable oil
1/2 cup	80g / 2.8oz	Trimmed green beans in 1/2" lengths
		= (or trimmed Chinese long beans
		In 1/2" lengths)
1/4 cup	59ml	Water chestnuts - quartered
1/4 cup	36g / 1.3oz	Diced zucchini
		= (or 1/4 cup Chinese okra)
1/4 cup	27g / 1oz	Diced carrot
3		Button mushrooms - quartered
1/4 cup	36g / 1.3oz	Diced bamboo shoots
4		Pressed tofu cakes - (4 oz ea) - cut 1/2" cubes
1 teaspoon	5ml	Cornstarch - dissolved in
2 teaspoons	10ml	Water
1/4 cup	59ml	Roasted peanuts

Recipe Instructions

Stir the hoisin sauce, soy sauce, hot bean paste, sesame oil and black vinegar together in a small bowl.

For the Dish: Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the green beans, water chestnuts, zucchini, carrot, mushrooms and bamboo shoots. Stir-fry until carrots are tender-crisp, about 2 to 3 minutes.

Add the pressed tofu and sauce. Cook until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, about 30 seconds.

Transfer to a serving platter, sprinkle with peanuts and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Tofu, Sweet Tofu) - - from the TV FOOD NETWORK CANADA

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