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Spicy green bean and tofu stew
Fruit and vegetables
3
garlic
cloves, crushed
50g/1¾oz fresh root
ginger
, peeled and very finely chopped
1 bird’s-eye
chilli
, very finely chopped
1
celery
stick, very finely chopped
200g/7oz
green beans
, thinly sliced
1
spring onion
, trimmed and thinly sliced
½
cucumber
, cut into matchsticks
handful
fresh coriander
, roughly chopped
Tins, packets and jars
4 x 150–200g/5½ –7oz
udon noodles
, fresh or frozen
Cooking ingredients
2 tbsp
vegetable oil
1 tbsp light
soy sauce
1 tsp granulated
sugar
250ml/9fl oz
vegetable stock
or water
1½ tbsp
cornflour
, mixed with 1½ tbsp water
2 tbsp
chilli oil
1 tsp
sesame oil
2 tbsp
sesame seeds
, toasted
Dairy, eggs and chilled
100g/3½oz fried
tofu
puffs, cut in half (available from Asian supermarkets)
400g/14oz firm silken
tofu
, cut into 2–3cm/¾–1¼in cubes
Other
2 tbsp
doubanjiang
(hot broad bean paste)
Back to recipe
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