4 tbsp cooking oil
3 cloves garlic, minced
1 medium-sized onion, chopped
1 medium-sized tomato, chopped
1/4 kilo pork, cubed (optional)
2-3 blocks bean curd or tofu
1/2 kilo bean sprouts, washed
1 medium-sized carrot, julienned
100 grams green beans, julienned
3 tbsp soy sauce
a pinch salt and pepper
1 cup water
How to prepare:
- On a skillet in medium heat, fry bean curd in hot oil until slightly brown. Remove from heat, drain excess oil in paper towel. Cut into cubes. Set aside.
- Reduce oil from the skillet leaving about 1 tbsp. (If not adding pork, continue on step 3.) Fry pork until medium brown. Set along the side of the skillet creating some space in the middle.
- Sauté garlic, onion, and tomato. Stir in pork.
- Add carrots and green beans. Stir fry for about 5 minutes.
- Add water. Season with MSG, soy sauce, salt, and pepper. Simmer for another 5 minutes.
- Add bean sprouts. Simmer while stirring occasionally until the liquid is almost dry and the vegetables are cooked. Bean sprouts cook fast. This would take about 5 minutes.
- Add the fried bean curd. Add more salt and/or pepper if needed.
- Serve with rice or as a vegetable side dish.
