A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pea Shoots With Fermented Bean Curd
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- #45862
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound pea shoots
2 tablespoons vegetable oil
2 cloves garlic, peeled and thinly sliced
2 cubes fermented bean curd
directions
Remove leaves, including those with tendrils, from pea shoots and discard stems. This takes time, but is well worth the effort. Rinse leaves in cold water.
Place a wok over high heat for 2 minutes. Add leaves and toss until wilted, about 1 minute. Transfer to a strainer and allow leaves to drain.
Pour 2-3 tablespoons vegetable oil into the hot wok. Add the garlic and saute just until golden. Add bean curd and stir vigorously, breaking up the bean curd to make a smooth, thick sauce.
Add leaves and toss in sauce for 1 minute over medium heat. Serve at once.
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nutrition data
Nutritional data has not been calculated yet.
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