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Full Online Book HomeLearning KitchenBeansandgrains - Lima Beans Braised Bean Curd With Walnuts
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Beansandgrains - Lima Beans Braised Bean Curd With Walnuts Post by :44350 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2133

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Beansandgrains - Lima Beans Braised Bean Curd With Walnuts

1/2 cup frozen lima beans -- thawed
1 14 oz packag firm or extra-firm tofu -- drained
SAUCE
1/2 cup vegetable broth
1 tbsp regular soy sauce
1 tbsp dark soy sauce
1 tsp chili garlic sauce
1 tsp sesame oil
1 tsp sugar

VEGETABLE PART OF RECIPE
1 1/2 tbsp cooking oil
6 small dried red chiles
4 lg white button mushrooms -- sliced or shiitake
1/2 cup straw mushrooms
1 5 oz can sliced water chestnuts -- drained and diced
1/4 cup carrots -- diced
1 1/2 tsp cornstarch dissolved in 1 tbsp water
3/4 cup walnut halves -- toasted

Parboil 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.
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