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Long Bean and Tofu Stir-Fry

Makes: 4 servings

Ingredients:

For the Sauce:
1/2 cup vegetable broth
1-1/2 Tbsps. fish sauce
2 tsps. chili garlic sauce
1 tsp. sugar
One 14-ounce package firm tofu, drained
1 Tbsp. vegetable oil
1/2 medium onions, chopped
3/4 lb. Chinese long beanss, cut into 2-inch lengths
1/2 red bell peppers, cut into thin strips

Cooking:

1. Combine sauce ingredients in a small bowl; mix well. Cut tofu into 1/2-inch cubes and set aside.

2. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add onion; cook, stirring, until onion is slightly wilted, about 30 seconds. Add long beans; stir-fry for 3 minutes, adding a few drops of water if pan appears dry. Add bell pepper, tofu, and sauce. Cook, stirring, until beans are tender, 2 to 3 minutes. Serve.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005