Bean Curd Salad

Ingredients

• 2 tablespoons vegetable oil
• 1 garlic clove, crushed
• 1 lb bean curd, cubed
• 1 onion, sliced
• 1 carrot, cut into julienne strips
• 1 celery, sliced
• 2 small red bell peppers, cored, seeded and sliced
• 9 ounces snow peas, trimmed and halved
• 4 1/2 ounces broccoli, trimmed and divided into florets
• 4 1/2 ounces thin green beans, halved
• 2 tablespoons oyster sauce
• 1 tablespoon tamarind paste
• 1 tablespoon fish sauce
• 1 tablespoon tomato sauce
• 1 tablespoon light soy sauce
• 1 tablespoon chili sauce
• 2 tablespoons sugar
• 1 tablespoon white vinegar
• 1 pinch ground star anise
• 1 teaspoon cornstarch
• 1 1/4 cups water

Directions

1. 1

   Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.

2. 2

   Add the crushed garlic to the skillet or wok and cook for a few seconds.

3. 3

   Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.

4. 4

   Remove with a slotted spoon and keep warm.

5. 5

   Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.

6. 6

   Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.

7. 7

   Stir-fry for another 2 minutes.

8. 8

   Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.

9. 9

   Stir-fry gently, until the sauce boils and thickens slightly.

10. 10

    Transfer to warm plates and serve immediately.