This recipe is very simple and easy. The key is to blanch the green beans in boiling water then immerse in icy water to retain the bright green color. In my past experience, I always wonder how do Asian restaurants retain the color and cook it perfectly at the same time. I learned that they cook them in different ways, depending on where they come from, I guess. I finally found out the secret and hope you will enjoy this dish, it is very basic but I'm sure that it will satisfy your hunger and cravings.
Sautéed Green beans with Mushrooms & Tofu
Ingredients:
1 lb. Greenbeans, washed, blanched
2 c. Portabello Mushrooms, slices
2 c. Extra Firm Tofu, cubed, fried or baked
1 medium onion, chopped
4-5 cloves garlic, pounded, chopped
1 small ginger, slices
3-4 TB Soy Sauce
1/2 TB Mirin
1 TB Lemon Juice
1 TB Cane Sugar
1 tsp Sesame Oil
2-3 TB Oil
Instructions:
🌿 Clean & blanched the green beans in boiling water for 30 seconds, then drain and transfer to a bowl with icy water to retain color. Set aside.
🌿 Wash the tofu and slice in cubes or small rectangular. Fry in oil or bake in the oven, then set aside.
🌿 In a medium-low heated pan, sauté the ginger, onion and garlic until they turned lightly brown.
🌿 Add the mushrooms, then add the green beans. Cover and let it cook for 30 seconds. Add the seasonings and spices, stirring occasionally for 2-3 minutes, then add the tofu.
🌿 Serve warm over steamed rice.
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