Ingredients
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
- 1/2 carrot, julienned
- 1 1/2 cup (5 oz.) bean sprouts
- 3 tsp. soy sauce
Instructions
- 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.
- 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.
- 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.
- Serve hot or warm, with rice and/or other sauteed greens
Notes
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