Ingredients:
 | ¼ lb. green beans, cut diagonally |
| 4 firm soybean curd squares |
| ¼ cup vegetable oil for deep-frying |
| 3 shallots, sliced |
| 2 cloves garlic, sliced |
| 2 fresh red holt chilies, sliced |
| ½ tsp. salt |
| 2 Tbs. sweet soy sauce |
| 1 Tbs. tomato paste |
|
Instructions:
| Blanch the green beans on boiling
water for 5 minutes, drain. |
| Cut the bean curd into slices 1-inch
long and ¼-inch thick. Drain the slices on paper towels, patting them dry. Heat the oil
in a wok or deep skillet and fry the slices over medium heat for 3 minutes, or until light
brown. Remove and set aside. Remove all but 1 Tbs. oil in the wok. |
| In a food processor or a mortar,
blend the shallots, garlic, chilies and salt to form a paste. Heat the oil in the wok and
stir-fry the paste over medium heat for about 2 minutes. Add the green beans and bean
curd, sweet soy sauce, and tomato paste. Stir-fry the mixture for 3 minutes. Serve warm |
Makes 4 servings. |
