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Add a photoServings: 4
Ingredients
- 1 lb Bean curd
- 2 Tbsp. Peanut oil
- 8 x Scallions, cut into sticks
- 2 x Celery stalks, sliced
- 4 1/2 ounce Broccoli florets
- 4 1/2 ounce Zucchini, sliced
- 2 x Garlic cloves thinly sliced
- 1 lb Fresh baby spinach Rice, to serve
- 2 c. Vegetable stock
- 2 Tbsp. Light soy sauce
- 3 Tbsp. Hoisin sauce
- 1/2 tsp Chili pwdr
- 1 Tbsp. Sesame oil
Directions
- Cut the bean curd into 1-inch cubes and set aside. Heat the oil in a preheated wok.
- Add in the scallions, celery, broccoli, zucchini, garlic, spinach, and bean curd and stir-fry for 3-4 min. To make the sauce, mix together the vegetable stock, soy sauce, hoisin sauce, chili pwdr, and sesame oil in a flameproof casserole dish and bring to a boil.
- Add in the vegetables and bean curd, reduce the heat, cover, and simmer for 10 min.
- Transfer to a hot serving dish and serve immediately with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 96 | 63% |
| Total Fat 10.83g | 14% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1147mg | 48% |
| Potassium 310mg | 9% |
| Total Carbs 12.96g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.29g | 4% |
| Protein 2.59g | 4% |
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