Fresh Soy Beans with Bean Curd

Bean Curd (Photo by jslander/flickr)

Serves 4.


250 g/8 oz fresh or frozen soy beans
2 tablespoons peanut oil
5 thin round slices ginger
1 clove garlic, bruised
1 small red capsicum, diced
2 cups chopped gai larn or choy sum,
cut into bite-sized lengths
125 ml/4 fl oz/1/2 cup light stock
2 tablespoons light soy sauce
1/2 teaspoon sugar
2 teaspoons cornflour (cornstarch)
250 g/8 oz firm tofu, diced
1/2 teaspoon oriental sesame oil


Blanch and peel the soy beans. Heat peanut oil in a wok and fry the ginger and garlic until golden. Add capsicum, soy beans and gai larn and stir-fry for 2 minutes. Add stock, soy sauce and sugar and when it comes to the boil stir in the cornflour mixed smoothly with a tablespoon of cold water. When it boils and thickens turn heat down, slip in the diced bean curd and gently heat through. Sprinkle with sesame oil and serve.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)