Tomato Bean Curd Stew Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
| Oil | 2 1/2 Tablespoon | |
| Garlic | 1 Teaspoon, chopped | |
| 2 stalks green onion, cut into 2" (5 cm) strips | ||
| 2 tablespoons (30 ml) dried shrimp, soaked (optional) | ||
| 2 tomatoes, peeled and cut into bite-size pieces | ||
| Frozen peas | 2 Tablespoon | |
| Bean curd square | 2 , cut into cubes | |
| Salt | 3/4 Teaspoon | |
| Catsup | 3 Tablespoon | |
| Stock | 1/4 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Cornstarch | 1 Teaspoon | |
Directions
1. Heat 2 tablespoons oil in pan over medium-high heat. Add garlic, green onion and dried shrimp. Stir-fry for 1 minute.
2. Stir in tomato, peas, bean curd, salt, catsup, soup stock and sugar. Reduce heat to low. Simmer for 4-5 minutes.
3. Stir in cornstarch solution and cook until thickened. Sprinkle 1/2 tablespoon oil over mixture while swirling pan
2. Stir in tomato, peas, bean curd, salt, catsup, soup stock and sugar. Reduce heat to low. Simmer for 4-5 minutes.
3. Stir in cornstarch solution and cook until thickened. Sprinkle 1/2 tablespoon oil over mixture while swirling pan
Chef
