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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separately blanch the long beans and carrots until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again. Set aside. | 2. Combine the Temple Sauce ingredients. Taste and adjust the soy sauce and sugar to your liking. | 3. Heat a wok or wide skillet over high heat until hot. Add the vegetable oil, swirl to glaze the pan. Add the long beans, carrots and tofu. Stir-fry until hot, about 2 minutes. | 4. Stir the sauce and add it to the pan. Bring to a simmer, tossing to bath the vegetables. Stir the cornstarch mixture then add it to the pan. Stir until the sauce turns glossy, about 10 seconds. Shower in the chives, stir to blend, then turn off the heat. Add the sesame oil and toss to mix. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
string bean	4	cups	cut	-	-	-	-
tofu	4	ounces	pressed cut	163.2931	3.1525	19.5838	9.8883
carrot	1/2	cup	julienned	26.24	6.1312	0.5952	0.1536
chive	1	cup	cut	14.4	2.088	1.5696	0.3504
vegetarian oyster sauce	1/4	cup		-	-	-	-
soy sauce	1/2	teaspoon		1.4045	0.1306	0.2157	0.0151
sugar	1/2	teaspoon	granulated	3.3312	0.6251	0.1043	0.052000000000000005
hot water	1/2	cup		0.0	0.0	0.0	0.0
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
cold water	2	teaspoons		0.0	0.0	0.0	0.0
sesame oil	1 -5	drop		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.