Description
This vibrant stir fry combines smoked bean curd, fermented black beans, and fresh vegetables for a flavorful and crunchy dish that’s both light and satisfying.
Ingredients
Units
Scale
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 6 chives (approx. 1/4 cup), cut into 1/2 inch pieces
- 1/2 cup (6 oz.) smoked bean curd (tofu), sliced thin
- 1 Tbsp fermented black beans, soaked and rinsed
- 1/2 carrot, julienned
- 1/2 cup fresh bean sprouts
- 1 Tbsp vegetable oil
- 1 Tbsp soy sauce (optional)
Instructions
- Heat 1 tablespoon of vegetable oil on high in a wok or nonstick skillet until shimmering.
- Add minced garlic, ginger, and chives to the hot oil and sauté vigorously for about 2 minutes, or until the chives start to wilt.
- Add the sliced smoked bean curd and julienned carrots to the pan, stirring continuously for another 2 minutes.
- Incorporate the soaked and rinsed fermented black beans into the mixture, stirring well to combine.
- Add the fresh bean sprouts and continue to stir fry for an additional 2-3 minutes, or until the bean sprouts are just tender.
- If using, drizzle with soy sauce for added color and flavor, then stir to combine.
- Serve immediately while hot, garnished with additional chives if desired.
Notes
Smoked bean curd is a firmer tofu that stands up well to stir frying. Fermented black beans are very salty, so adjust additional seasonings accordingly. The soy sauce is optional and mainly adds color. This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg