Sunday, October 4, 2009

Shredded Beef with TriColor Beans and Tofu Puffs

I love using tofu puffs in Chinese dishes because they absorb the sauce's flavor very well. This Shredded Beef with TriColor Beans and Tofu Puffs is a nice comfort stir fry dish to be eaten on Sunday night. The crunchiness of the beans compliments well with the tofu puffs.

BTW, do you know that purple beans would change its color to green when fully cooked? I didn't know that, I wonder why...

1 lb stir-fry beef meat, shredded (cut into strips)
1 lb of green beans
1 lb of yellow beans
1 lb of purple beans
1 pack of tofu puffs
1/4 cup of chopped parsley
1 onion, sliced
5 cloves of garlic, chopped
1 tablespoon soy sauce
1 teaspoon mirin
1 teaspoon of chinese shaoxing rice wine
1/2 teaspoon of salt
1 teaspoon of white pepper
1/2 teaspoon of red pepper flakes
1 teaspoon of corn starch
1/8 cup of water
2 tablespoons of oyster sauce
2 teaspoon of corn starch, diluted in cold water in a small bowl

  • Marinate the shredded beef meats with garlic, soy sauce, mirin, shaoxing wine, salt, white pepper, red pepper flakes and corn starch for at least 1 hour.
  • Before stir-frying the beef, add a tablespoon of oil to the meat so it won't stick to the pan.
  • Stir fry the beef with a couple tablespoon of oil in a large pan or wok over medium high heat until just cooked. Set aside.
  • In the same pan, stir fry the onion for a couple of minutes with a small amount of oil.
  • Add in the beans and water and cook covered for 5 minutes until the beans are just al dente.
  • Add back in the beef, tofu puffs, oyster sauce and dissolved corn starch. Mix well.
  • Add the chopped parsley and stir together.

1 comment:

  1. The tri-color beans certianly bring out personsonality of this dish.