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Chinese Recipe : Tomato and Beancurd Stew

Serves 4

Ingredients:

  • 2 block beancurd, cut into ½ inch thick rectangular pieces
  • 2 tomatoes, dipped in boiling water, peeled and cut into 8 pieces
  • 1 scallion, chopped
  • 1 clove garlic, minced
  • 1 tbsp dried shrimps, soaked in 3 tbsp boiling water, drained and sprinkled with 1 tsp sherry
  • A pinch of MSG (optional)
  • 1 tsp salt
  • 1 tsp cornstarch, dissolved in 1 tbsp water
  • 2 tbsp cooked green soybeans or green peas
  • 5 tbsp vegetable oil

Directions:

  1. heat 4 tbsp oil in a hot wok or pan and add salt. Fry the tomatoes until they break and soften. Add the beancurd, garlic and shrimps. Simmer 5 minutes over low heat. Add the scallion, MSG and dissolved cornstarch.
  2. Pour 1 tbsp oil over the mixture in a circular motion.
  3. Garnish with soybeans or peas.

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Last Modified: 11/28/11.