I recommend steaming the green beans separately, and adding them once the asparagus is tender-crisp. The result is a satisfying Asian-flavored stew with the green vegetables all done just right.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
In a large saucepan, steam the green beans in an inch or so of water, covered, until tender-crisp. Stir occasionally. When done, remove from the heat and rinse briefly with cool water.
Step 2
In the meantime, heat the oil in a soup pot or large steep-sided wok. Add the onion and garlic and sauté over medium heat, stirring frequently, until the onion is lightly golden. Add the water, asparagus, red pepper strips, ginger, and optional wine. Bring to a simmer, then lower the heat. Cover and simmer gently for 10 minutes, or until the asparagus and red pepper strips are tender-crisp.
Step 3
Add the tofu, chili paste, vinegar, and soy sauce. Once the green beans are done, add them as well. Stir gently and bring the mixture to a simmer.
Step 4
Dissolve the cornstarch in a small amount of water. Pour slowly into the stew, stirring. Simmer over low heat, uncovered, for 5 minutes longer. Serve at once on its own or over hot cooked rice or noodles.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 169
Step 7
Total fat: 7g
Step 8
Protein: 11g
Step 9
Fiber: 5g
Step 10
Carbohydrate: 19g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 355mg
