Long Beans with Tofu & Dried Shrimps
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 299.1
- Total Fat: 5.8 g
- Cholesterol: 14.5 mg
- Sodium: 542.2 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 8.9 g
- Protein: 19.4 g
View full nutritional breakdown of Long Beans with Tofu & Dried Shrimps calories by ingredient
Introduction
Malaysian Chinese Home Cooking Malaysian Chinese Home CookingNumber of Servings: 6
Ingredients
-
1 lb Chinese Long Beans
1 lb Firm Tofu
3 tsp Dried Shrimps
4 tsp Preserved Radish
3 Jalapeno Peppers or any hot peppers
10 grams Ginger Root
1 tbsp Shallots
2 tsp Garlic
1 tbsp Canola Oil
Directions
Wash and trim off both ends of the long beans and dice long beans. Clean ginger root by brushing off sand under the faucet. Use a cleaver to smash the ginger root. Peel and chopped the shallots and garlic. Dice firm tofu into cubes.
Preheat the wok with canola oil for 1 minute on high heat. Add in the ginger root. After 1 minute, add in the shallots, garlic and stir fry for another minute. Add in dried shrimps, preserved radish and hot peppers and stir fry for another minute. Add the long beans and stir fry for another few minutes. Then add firm tofu and stir fry a couple minutes. Finally, add 1/2 cup water and lower heat, cook cover for another 10 - 15 minutes.
Serving Size: 6
Preheat the wok with canola oil for 1 minute on high heat. Add in the ginger root. After 1 minute, add in the shallots, garlic and stir fry for another minute. Add in dried shrimps, preserved radish and hot peppers and stir fry for another minute. Add the long beans and stir fry for another few minutes. Then add firm tofu and stir fry a couple minutes. Finally, add 1/2 cup water and lower heat, cook cover for another 10 - 15 minutes.
Serving Size: 6
