Bean Sprouts With Bean Curd Recipes
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
STEAMED BEAN CURD SKIN WITH GINGER SAUCE
I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses.
Provided by mianbao
Categories Chinese
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Wet the sheet of beancurd.
- Fold it 5 or 6 times, then cut it into retangular pieces.
- Place on a heatproof plate.
- Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
- Spoon mixture over beancurd pieces.
- Steam over rapidly boiling water 2 to 3 minutes or until cooked.
- Line a serving plate with blanched Hong Kong kai lan.
- Arrange the steamed beancurd on the green vegetable.
- Garnish and serve.
Nutrition Facts : Calories 70.9, Fat 3.8, SaturatedFat 0.6, Sodium 253.8, Carbohydrate 8.9, Fiber 1.2, Sugar 3, Protein 1.3
BEAN CURD SAUTE
Steps:
- In a medium bowl, combine zucchini and salt, and set aside for about 10 minutes. In the meantime, in a small bowl combine soy sauce, sesame oil, scallions, garlic and sugar. Mix well, and set aside.
- Rinse zucchini slices briefly in water, and drain well. Pat dry with paper towels.
- In a nonstick saute pan over medium heat, heat 2 tablespoons of vegetable oil. Add zucchini and onion, and saute until just tender, about 5 minutes. Spread across a large serving plate, and keep warm. Reserve the unwashed pan.
- Cut bean curd into slices about 1 inch wide, 1/2 inch thick and 2 inches long. Pat the slices dry with paper towels. Add remaining 2 tablespoons of oil to the saute pan, and place over medium heat. When oil is hot, add half of the bean curd and saute until light gold on both sides. Transfer to a plate, and saute remaining bean curd. Turn off heat, and return reserved bean curd to the pan. Add reserved sauce, and mix gently for about 10 seconds. Pour the bean curd mixture on the bed of zucchini, and serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 31 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 943 milligrams, Sugar 8 grams, TransFat 0 grams
BEAN SPROUTS WITH BEAN CURD
Make and share this Bean Sprouts With Bean Curd recipe from Food.com.
Provided by Kim Ong
Categories Lunch/Snacks
Time 14m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a wok.
- Stir-fry bean curd cubes until lightly brown and crispy.
- Remove and drain off excess oil on kitchen towels.
- Heat more oil and fry garlic slightly (around 30 seconds).
- Add carrots and fry for another 2 minutes until slightly soft.
- Add bean sprouts, light sauce, oyster sauce and pepper, and fry for another 1 minute.
- Serve hot.
Nutrition Facts : Calories 74.9, Fat 0.4, SaturatedFat 0.1, Sodium 498.7, Carbohydrate 15.7, Fiber 4.2, Sugar 8.7, Protein 5.3
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