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  • Braised Bean Curd With Walnuts

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    Braised Bean Curd With Walnuts
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. frzn lima beans, thawed
    • 1 x 14 ounce packag hard or possibly extra-hard tofu, liquid removed SAUCE
    • 1/2 c. vegetable broth
    • 1 Tbsp. regular soy sauce
    • 1 Tbsp. dark soy sauce
    • 1 tsp chili garlic sauce
    • 1 tsp sesame oil
    • 1 tsp sugar VEGETABLE PART OF RECIPE
    • 1 1/2 Tbsp. veg. oil
    • 6 sm dry red chiles
    • 4 lrg white button mushrooms, sliced or possibly shiitake
    • 1/2 c. straw mushrooms
    • 1 x 5 ounce can sliced water chestnuts, liquid removed and diced
    • 1/4 c. carrots, diced
    • 1 1/2 tsp cornstarch dissolved in 1 tbsp water
    • 3/4 c. walnut halves, toasted

    Directions

    1. Parboil lima beans in a pot of boiling water for 3 min; drain. Cut tofu into 1/2" cubes. Combine sauce ingredients in a bowl; set aside.
    2. Place a wok over high heat till warm. Add in oil, swirling to coat sides. Add in chiles and cook, stirring, till fragrant, about 10 seconds. Add in lima beans, tofu, all mushrooms, water chestnuts and carrots; stir frey till carrots are crisp-tender, about 1-1/2 min.
    3. Add in sauce and bring to a boil. Add in cornstarch solution and cook, stirring, till sauce boils and thickens. Add in walnuts and toss to coat.
    4. Makes 4-6 servings

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