Tuesday, September 22, 2009
After waiting four months for our limas to mature followed by finger-numbing minutes spent extricating the beans from their pods, we wanted a quick and easy way to prepare the limas. This stir-fry fits the bill. The taste is amazing despite the minimal effort, and actually tastes like a fusion of Italian and Chinese cuisine. David attributes this unusual flavor combination to the use of cooking wine in the recipe. The recipe is from a great little pamphlet-style cookbook written in both Chinese and English devoted to tofu in all its forms.
Tofu & Lima Beans
(adapted from Chinese Style Tofu! Tofu! Tofu! by Mu-Tsun Lee)
1/2 pound firm tofu, cut into 1/2" cubes
4 1" sections green onion
1 cup fresh lima beans, removed from pods
1/2 cup sliced mushrooms
1/3 tsp salt
1/3 tsp sugar
1/3 tsp pepper
2 Tb cornstarch
1 Tb cooking wine
1 cup vegetable stock
3 Tb sesame oil
1. Heat sesame oil, saute green onions until fragrant
2. Add lima beans and mushrooms and saute briefly
3. Combine salt, sugar, pepper, cornstarch, cooking wine, vegetable stock with 1/3 tsp sesame oil, then add to lima beans.
4. Add tofu and saute until sauce thickens, about 3 minutes.
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