Sunday, May 25, 2008

Black Bean Chicken & Tofu Stir Fry

Black Bean Chicken & Tofu Stir Fry
From: Simply Ming

Hands-on time: 5 minutes
Stir Fry time: 10 minutes

Serves 4

1 tbsp grapeseed or canola oil
1 lb/450g ground chicken (the original recipe calls for pork for the more traditional ma po dish)
½ cup scallions, white & green parts, sliced
1 red bell pepper, seeded and sliced into ¼“ sticks
½ cup Fermented Black Bean & Garlic Sauce
1 lb/450 g soft tofu, cut into ½“ cubes
Salt & pepper to taste

1. Heat a wok or skillet (I used a non stick pan) over high heat. Add the oil and swirl to coat the pan. Add the chicken and scallions and stir fry, breaking up the chicken until the meat is cooked through (5-6 minutes).

2. Add the red peppers and toss for a couple of minutes before adding the black bean sauce and tofu. Continue to cook just enough to heat through, stirring gently to avoid breaking up the tofu - you really don’t want scrambled eggs. (Another minute or so). Add the salt and pepper.

Serve immediately. I like it over steamed rice.

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