Tofu and French Bean Stir-Fry

I like french beans. We bought some recently and I decided to make some for my packed lunch. I didn’t want to go all meat on it, so I got some boiled pork, a matchbox size worth, and a handful of tofu, chopped in tiny pieces. I was also able to get some pork broth (and oils) from the boiled meat.

First I had ate Pines chop some garlic, along with the pork and tofu. I set this aside while I worked on the beans. I put some of the broth, heated it up, then added the vegetables. I let the vegetables cook in the broth, and let the liquid evaporate. I removed it from the pan and set it aside. I put more of the broth into the pan, then added the garlic, pork, and tofu let this stew. After a few minutes, I added a couple of tablespoons of oyster sauce, and the vegetables too, back into the pan, and let all of the flavors combine.

This turned out way better than I imagine. I think using pork broth really gave it a big edge over other tofu dishes. The tofu was not to make it vegetarian although you can do that. But it is to have  more lean protein in the mix. Yum. I thoroughly enjoyed this and want to have it again asap!


Tofu and French Bean Stir-Fry Recipe

1/4 cup of pork broth
1 cup of french beans, ends trimmed
4 cloves of garlic, chopped
1/2 cup of tofu, chopped
2 tablespoons of chopped boiled pork
oyster sauce, as needed

Put half the broth in the pan. Once it starts boiling, throw in the french beans and cook until done, about 5 minutes. Make sure the broth also evaporates just enough to leave a wet sheen on the veggies. Remove from the pan and set aside.

In the same pan, add the rest of the broth along with the garlic, tofu, and pork. Let all of these stew until the flavors come together and everything has simmered in the broth. Add the oyster sauce. Mix in the vegetables and simmer for a few more minutes. Serve with rice.


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