Ingredients
- 3 green onions
- 2 garlic (cloves)
- 1 bean paste (hot)
- 475 gr tofu
- 60 ml water chestnuts
- 45 ml vinegar
- 40 gr mushrooms (fresh)
- 28 gr corn
- 16 ml sherry
- 16 ml soy sauce
- 16 ml pepper oil (red hot)
- 8 gr cornstarch
- 8 gr sugar
- 6 gr ginger root (minced)
- 1 gr sichuan peppercorn powder
-minced Mix sauce ingredients together in a small bowl. Set aside. Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes. Add chopped mushrooms and water chestnuts; stir gently for 2 minutes. Add minced green onions and sauce mixture and stir for 1 minute. Serve hot. Per serving: Calories: 70ºC at: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg
