Serves 2
20 min
Vegetarian Stir Fry
Recipe GLPR02316166696dc4
A vibrant and quick Chinese-style stir fry featuring smoked bean curd, fresh vegetables, and fermented black beans. Garlic, ginger, and chives create an aromatic base while crisp bean sprouts and julienned carrots add texture and color. Perfect for a light, satisfying meal ready in under 20 minutes.
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Ingredients
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
6 chives, cut into ½-inch pieces
6 ounces smoked bean curd (tofu), sliced thin
1 tablespoon fermented black beans, rinsed and drained
½ medium carrot, julienned
1½ cups fresh bean sprouts
3 teaspoons soy sauce
Directions
Heat the vegetable oil in a wok or large nonstick skillet over high heat until it shimmers and is just beginning to smoke, about 1-2 minutes.
Add the minced garlic, ginger, and chive pieces to the hot oil. Stir continuously for about 2 minutes until the chives begin to wilt and the aromatics become fragrant.
Add the sliced smoked bean curd and julienned carrots to the pan. Stir constantly for 2 minutes, ensuring the ingredients are heated through and well combined.
Stir in the rinsed fermented black beans, mixing thoroughly to distribute them evenly throughout the stir fry.
Add the fresh bean sprouts and continue stir-frying for 2-3 minutes, stirring frequently, until the sprouts are just tender-crisp but still retain a slight crunch.
Drizzle the soy sauce over the mixture and stir well to coat all ingredients evenly.
Transfer to a serving dish immediately while hot. Garnish with additional fresh chives if desired.
