Having my parents and a sister over for dinner. I wasn’t going to add baby corn, but my corn tin seems to be collecting rust best use it as I don’t like wasting food. My mother gave me a bag of carrots. I have added more carrots in. Google: Tofu is bean curd, “is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm”.
Google: “Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. These nutrient-dense bean sprouts or shoots are jam-packed with essential vitamins and minerals. Not only do they add colour and texture to your meal, they are bursting with essential fatty acids, antioxidants, and enzymes to help digest our food. Bean shoots make excellent salad toppers and are an essential element to any stir fry delivering their famous fresh crunch. Also, these tender shoots can lower cholesterol, support health and may even give cancer a run for its money. Add them to salads, sandwiches, soups, and stir-fries to enjoy their crisp, fresh, crunch.”
Bought firm fried tofu, bean shoots, red capsicum and saw green beans on sales. My mixed vegetables are now complete and colourful. Its simple mixed vegetables cooked in garlic and in some vegetables stock. Glad that I make this vegetable dish. It tastes delicious with bean shoots and rice. Let’s cook!!!
Ingredients
Tofu fried mixed vegetables
1 block firm tofu, 14 oz
1/3 c cornstarch
1 egg, beaten
6 carrots, cut into bite size
1 big red capsicum, cut thin strips
1 onion, sliced
1 can baby corn, 420 g
12-14 stalks green beans, stem removed, cut into 1cm long
100-120 ml vegetables stock
1 1/2 Tbs minced garlic
1 Tbs Shao Xing cooking wine
1 Tbs oyster sauce
1 Tsp soy sauce
oil, plus extra for frying
salt
pepper
Bean shoots
300 g bean shoots
1 Tbs minced garlic
1-2 Tsp soy sauce (OPT)
oil
salt
pepper
water, (OPT)
Method
Tofu fried
Gently pat tofu dry with paper towels and transfer onto a large plate. Add the cornstarch to a small bowl and the beaten egg to a separate bowl. Set aside.
Heat oil in a saucepan over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to oil saucepan to fry. Cook until both sides turn golden brown. Transfer the cooked tofu pieces onto a lined paper towel big plate. Add more oil if needed until all the tofu pieces are cooked. Set aside.
Mixed vegetables
Heat 2 Tbs oil in a saucepan until hot. Then add garlic and onion, cook until fragrant, about 1 minute. Add carrots, vegetable stock, and green beans; cook for about 3–4 minutes until soft. Next, add in capsicum, Shao Xing wine, oyster sauce, and soy sauce if using, and cook for a further 2–3 minutes. Lastly, add in baby corn, cooked fried tofu and cook for about 2-3 minutes. Season with salt and pepper to taste. Once vegetables are cooked transfer to a plate. Keep warm with tented foil.
Bean shoots
Put 1 Tbs oil in the saucepan on medium heat. Once oil is hot, add in minced garlic, cook for 25 seconds or until slightly brown. Next add in bean shoots and soy sauce if using, toss to mix with garlic oil. Season with salt and pepper. Once it had softened a bit about 3 minutes; add another 1/2 Tbs oil and 1/8 c water for sauce cook for 1-2 minutes or to your liking. Spoon onto serving plate.
Assemble: Spoon cooked rice into a bowl, press gently in so that it’s packed. Flip the packed bowl of rice onto the centre of blue deep plate, on the left bean shoots, then tofu fried mixed vegetables. Squirts 3 dots of chili sauce on bean shoots and 1 dot on top of rice. Serve with rice and chili sauce.
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