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 (15 ml) fermented black beans, soaked and rinsed
- 1/2 carrot, julienned
- 1/2 cup (120 ml) fresh bean sprouts
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) soy sauce (optional)
Instructions
- Heat 1 tbsp 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