- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2003
MethodSauce: In bowl, whisk together chicken stock, black bean sauce, cornstarch and rice vinegar; set aside.
Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry tofu in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.
Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.
Vegetables: Add green beans, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.