Tofu+Sprouts+Sugar Snap Peas Stir-Fry
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 203.0
- Total Fat: 12.4 g
- Cholesterol: 18.2 mg
- Sodium: 211.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.4 g
- Protein: 15.9 g
Introductionprotein packed meal! protein packed meal!
500gm tofu block,sliced to 1/2" thick
8 medium shrimps
2 1/2 cups bean sprouts,rinsed
1 1/2 cup sugar snap peas,trimmed
2 clove garlic,minced
1 medium onion,sliced thinly
1 stalk scallion,chopped 1'' length
1 red chili pepper,diagonally sliced (optional)
1 tbsp oyster sauce
1/4 tsp black pepper powder
1/4 tsp white pepper powder
1/4 cup water
1/4 tsp salt
(mix all these together in a bowl)
Make sure to just do a few quick stir after adding the sprout,and turn off the stove,and mix it altogether for another quick stir.The existing heat will soften the sprout.If left too long on the stove,will result in the sprout becoming too soft and not crunchy anymore.
2. Set aside the tofu,to cool before cutting it into cubes.
3. Heat up 2 tbsp of sunflower oil in a wok,saute minced garlic till fragrant,add sliced onions and saute till translucent. You can add the red chili at this point(optional)
4. Add the shrimps and stir.When the shrimps turn pink,and firm up,add the cubed tofu and stir well.Add the sauce and stir to coat the ingredients
5.Add the sugar snap peas and mix together.Stir for 1 minute.
6.Add the bean sprouts,and do a few quick stir, then turn off the stove,but continue mixing the sprouts.Add the scallions and mix well.Immediate dish out.
7. Serve while still hot
Serving Size: 4-5 person
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- by: KELJBLAIR