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Vegetarian Stir Fry

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  • Author: Jessie Chien
  • Total Time: 20 minutes
  • Yield: 2 1x


  • 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
  • 1/2 carrot, julienned
  • 1 1/2 cup (5 oz.) bean sprouts
  • 3 tsp. soy sauce


  1. Heat vegetable oil on high in a wok or nonstick skillet. When oil is hot, drop garlic, ginger, and chives in pan and vigorously saute.
  2. When chives start to wilt (about 2 minutes), throw in bean curd and fermented black beans. Continue stirring and flipping in the pan for another 2-3 minutes.
  3. Add carrots and bean sprouts, then soy sauce. Saute well, cook for an additional 2-3 minutes or until bean sprouts become softer but still remain crisp.
  4. Serve hot or warm, with rice and/or other sauteed greens


The addition of soy sauce is mainly to impart color and a little flavor. The dish will already be seasoned due to the addition of the fermented black beans, so feel free to omit the soy sauce- making this a very friendly low-sodium option.

  • Prep Time: 12 mins
  • Cook Time: 8 mins
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