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Tomato Bean Curd Stew

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Ingredients
  Oil 37 Milliliter (2.5 Tablespoon)
  Chopped garlic 1 Teaspoon (2.5 Milliliter)
  Green onion stalks 2 , cut into strips
  Dried shrimp 30 Milliliter, soaked (2 Tablespoon)
  Tomatoes 2 , peeled and cut into bite-size pieces
  Frozen peas 30 Milliliter (2 Tablespoon)
  Salt 3⁄4 Teaspoon
  Catsup 45 Milliliter (3 Tablespoon)
  Stock 60 Milliliter (1/4 Cup)
  Sugar 1 Teaspoon
  Pepper 1 Dash
  Cornstarch 1 Teaspoon
Directions

1. Heat 2 tablespoons oil in pan over medium-high heat. Add garlic, green onion and dried shrimp. Stir-fry for 1 minute.
2. Stir in tomato, peas, bean curd, salt, catsup, soup stock and sugar. Reduce heat to low. Simmer for 4-5 minutes.
3. Stir in cornstarch solution and cook until thickened. Sprinkle 1/2 tablespoon oil over mixture while swirling pan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Tomato

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 584 Calories from Fat 348

% Daily Value*

Total Fat 39 g60.5%

Saturated Fat 5.1 g25.3%

Trans Fat 0 g

Cholesterol 180.6 mg60.2%

Sodium 3071.9 mg128%

Total Carbohydrates 39 g12.8%

Dietary Fiber 5.4 g21.5%

Sugars 24 g

Protein 25 g49.5%

Vitamin A 67.8% Vitamin C 84.5%

Calcium 7.3% Iron 10.7%

*Based on a 2000 Calorie diet

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Tomato Bean Curd Stew Recipe