Ingredients:
1 Pound(s) Bean curd
2 Tablespoon(s) Peanut oil
8 Scallions, cut into sticks
2 Celery stalks, sliced
4 1/2 Ounce(s) Broccoli florets
4 1/2 Ounce(s) Zucchini, sliced
2 Garlic cloves thinly sliced
1 Pound(s) Fresh baby spinach
2 Cup(s) Vegetable stock
2 Tablespoon(s) Light soy sauce
3 Tablespoon(s) Hoisin sauce
1/2 Teaspoon(s) Chili powder
1 Tablespoon(s) Sesame oil |
Directions: Cut the bean curd into 1-inch cubes and set aside. Heat the oil in a preheated wok.
Add the scallions, celery, broccoli, zucchini, garlic, spinach, and bean curd and stir-fry
for 3-4 minutes. To make the sauce, mix together the vegetable stock, soy sauce, hoisin
sauce, chili powder, and sesame oil in a flameproof casserole dish and bring to a boil.
Add the vegetables and bean curd, reduce the heat, cover, and simmer for 10 minutes.
Transfer to a warm serving dish and serve immediately with rice.
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