Name: Stir Fry Beancurd Puffs with Soy Bean Sprouts
Total time: PT1500.0S
Yield: 2
Ingredients: 300 gram Soybean Sprouts; 100 gram Pork; 8 Tofu Puffs; 100 gram Chinese Chives; 1 Red Chili Pepper; 1 tablespoon Fermented Bean Curd; 2 tablespoon Cooking Oil; 1 clove Garlic; 50 milliliter Water; 1 tablespoon Corn Starch; 1/2 tablespoon Oyster Sauce; 1 teaspoon Light Soy Sauce; 1/2 teaspoon Dark Soy Sauce; 1 teaspoon Granulated Sugar; 1 teaspoon Chicken Stock Granules; 1/2 tablespoon Shaoxing Cooking Wine

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Stir Fry Beancurd Puffs with Soy Bean Sprouts

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

Stir Fry Beancurd Puffs With Soy Bean Sprouts is a delicious way to cook soybean sprouts. The secret to this flavorful dish is the use of fermented bean paste. The gravy is just amazing with a bowl of steamed white rice.

25MINS

Total Time

$8.40

Cost Per Serving

Ingredients

Servings

US / Metric

2 1/2 cups

Soybean Sprouts

3.5 oz

Finely Diced Pork

Tofu Puffs, halved

1 cup

Chinese Chives

sectioned

Red Chili Pepper

sliced into thick pieces

1 Tbsp

Fermented Bean Curd

2 Tbsp

Cooking Oil

1 clove

Garlic, chopped

3 Tbsp

Water

1 Tbsp

Corn Starch

mixed with 1 Tbsp water for thickening

Seasonings

1/2 Tbsp

1 tsp

1/2 tsp

1 tsp

1 tsp

Chicken Stock Granules

1/2 Tbsp

Shaoxing Cooking Wine

Nutrition Per Serving

VIEW ALL

Calories

624

Fat

40.7 g

Protein

46.7 g

Carbs

32.9 g

Add to plan

Stir Fry Beancurd Puffs with Soy Bean Sprouts

Save

Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

Author's Notes

Yields 3 servings.

Wash the soybean sprouts thoroughly under running water before cooking to prevent food poisoning.

Bean sprouts contain a lot of moisture. You’ll want to sear them with high heat for the shortest time, so they retain their crunch but don’t taste raw. Using a wok with high heat also imparts a smoky flavor to the dish, making the veggies extra delicious.