Bean Curd with Ginger
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tofu
|
*
|
| 8 | each |
tree ears
|
* |
| 2 | tablespoons |
peanut oil
|
|
| 1 | tablespoon |
ginger
finely chopped |
|
| 1 ½ | tablespoons |
garlic
finely chopped |
|
| ¾ | cup |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
hot chili peppers
|
|
| ½ | cup |
green peas
fresh, cooked |
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tofu
|
*
|
| 8 | each |
tree ears
|
* |
| 3E+1 | ml |
peanut oil
|
|
| 15 | ml |
ginger
finely chopped |
|
| 23 | ml |
garlic
finely chopped |
|
| 177 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
hot chili peppers
|
|
| 118 | ml |
green peas
fresh, cooked |
|
| 5 | ml |
sugar
|
|
| 15 | ml |
red wine vinegar
|
|
| 5 | ml |
sesame oil
|
|
Directions
Cut tofu into ½ inch cubes.
Soak tree ears in warm water until soft.
Drain and chop coarsely.
Heat oil in a wok and when very hot add ginger, garlic and scallions.
Add tofu, stirring quickly. Add tree ears, chilies and peas.
Stir. Add sugar and vinegar and toss. Spoon mixture into a serving dish and sprinkle with sesame oil.
Serve over rice.
