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Add a photoServings: 4
Ingredients
- 1 sm Cucumber Oil for frying
- 1 sqr fresh bean curd
- 4 ounce Beansprouts, trimmmed and rinsed Salt
- 1 sm Onion, grated
- 2 x Garlic cloves, crushed
- 1/2 tsp Chilli pwdr
- 3 Tbsp. Dark soy sauce
- 2 Tbsp. Rice wine vinegar
- 2 Tbsp. Dark brown sugar Salt
Directions
- Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides till golden. Drain on absorbent kitchen paper and cut in cubes. Prepare the dressing by blending together the onion, garlic and chilli pwdr. Stir in the soy sauce, vinegar, sugar and salt to taste. You can do this in a screw-topped glass jar. Just before serving, rinse the cucumber under cool running water.
- Drain and dry thoroughly. Toss the cucumber, bean curd and beansprouts together in a serving bowl and pour over the dressing.
- Garnish with the celery leaves and serve the salad at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 42 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 681mg | 28% |
| Potassium 94mg | 3% |
| Total Carbs 8.89g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.01g | 1% |
| Protein 1.89g | 3% |
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