Try this Braised Bean Curd with Walnuts recipe, or contribute your own.
Suggest a better descriptionParboil lima beans in a pot of boiling water for 3 minutes; drain. Cut tofu into 1/2" cubes. Combine sauce ingredients in a bowl; set aside. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add lima beans, tofu, all mushrooms, water chestnuts and carrots; stir frey until carrots are crisp-tender, about 1-1/2 minutes. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat. Makes 4-6 servings NOTES : I did not use the lima beans. I just used the tofu. I also did not have any straw mushrooms so I added extra button mushrooms and I used only 3 chiles because my husband doesnt like things blazing hot. I put soy sauce and chile paste on the table so you could add at the table if you wished. I did. I felt like it needed something but if you like your chinese food only slightly hot, then forgo the extra chile paste. In our house, that is the usual ingredient that gets added at the table. Chile Paste RULES. Recipe by: Culinary Journey Through China by Martin Yan
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 6 servings | ||
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Calories: 82 | ||
Calories from Fat: 41 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1177.5mg | 41 % | |
Potassium 169.6mg | 4 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8.8g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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