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Categories:
vegetable oil garlic bean curd onion carrot celery red bell peppers snow peas broccoli thin green beans oyster sauce tamarind paste fish sauce tomato sauce soy sauce chili sauce sugar white vinegar anise cornstarch water
Viewed: 36 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- 1 garlic clove, crushed
- 1 lb bean curd, cubed
- 1 onion, sliced
- 1 carrot, cut into julienne strips
- 1 celery, sliced
- 2 small red bell peppers, cored, seeded and sliced
- 9 ounces snow peas, trimmed and halved
- 4 1/2 ounces broccoli, trimmed and divided into florets
- 4 1/2 ounces thin green beans, halved
- 2 tablespoons oyster sauce
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon tomato sauce
- 1 tablespoon light soy sauce
- 1 tablespoon chili sauce
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 1 pinch ground star anise
- 1 teaspoon cornstarch
- 1 1/4 cups water
Method
- Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
- Add the crushed garlic to the skillet or wok and cook for a few seconds.
- Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
- Remove with a slotted spoon and keep warm.
- Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
- Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
- Stir-fry for another 2 minutes.
- Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
- Stir-fry gently, until the sauce boils and thickens slightly.
- Transfer to warm plates and serve immediately.
