If you have ever ordered dry-fried green beans at a good Chinese restaurant, you know how delicious they can be, but I bet you don
- 6 tablespoons vegetable oil -
- 1 pound ?rm or extra-?rm tofu, thoroughly patted dry, cut into 3⁄4-inch cubes -
- 1 pound green beans, trimmed and cut in half if long, rinsed and thoroughly dried (to avoid spattering) -
- 1 cup thinly sliced white mushrooms or shiitake mushrooms caps -
- 1⁄3 cup ?nely chopped Sichuan preserved vegetable -
- 1-inch piece fresh ginger, ?nely chopped or grated -
- 4 garlic cloves, minced -
- 2 tablespoons soy sauce (use a wheat-free version for gluten-free) -
- 1 teaspoon toasted sesame oil -
- 2 teaspoons sugar -
- 1⁄4 teaspoon kosher salt -
1. Heat a wok or large skillet over the highest heat. Pour in 2 tablespoons of the oil, and when it is shimmering, add the tofu and stir-fry until golden brown, about 4 minutes. Transfer the tofu to a plate with a slotted spoon.
2. In the same pan, heat the remaining 4 tablespoons oil and, when the oil is shimmering, add the green beans. Cook, stirring occasionally, until the green beans are somewhat shriveled and developing black spots in many places. Depending on the heat of your stove, this may take anywhere from 4 to 10 minutes. Add the mushrooms and stir-fry for 1 minute more. Turn off the heat and drain the green beans and mushrooms in a colander, leaving about 1 tablespoon oil in the pan.
3. Return the pan to the heat. Cook the Sichuan preserved vegetable, ginger, and garlic for 30 seconds, until very fragrant. Return the green beans, mushrooms, and tofu to the pan and toss to combine.
4. Whisk together the soy sauce, sesame oil, sugar, and salt, and pour over the green beans. Toss to coat, cook for 30 seconds more, and serve immediately.
This recipe appears in Michael Natkin's Herbivoracious, A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.