Posted by: suzan | February 24, 2011

Sauteed Green Beans with Tofu and Veggie Chicken

In this particular recipe, I used Annie Chun’s Chinese Stir-fry sauce as the main condiment and Quorn Tenders as an extra added boost of protein and nutrients. Generally, tofu is a great protein but I wanted to add a bit more to this dish and Quorn nuggets are also very satisfying and gives it a bit more nutrients.

Sauteed Green Beans with Tofu and Veggie Chicken:

Ingredients:

2 Tablespoon Cooking Oil (vegetable oil preferred)

1-2 Cloves Garlic, sliced

1 Cup Quorn Tenders

1 Cup Organic Green Beans, cut each in half

1 Cup Organic Tofu (medium-firm), diced into cubes

3 Tablespoons Annie Chuns Chinese Stir-fry sauce

1 Teaspoon Sesame Oil

1 Teaspoon Salt

1/2 Teaspoon Pepper

A dash of brown sugar for taste

* Traditional Chinese food is prepared by sauteeing the garlic first and seasoning the ingredients with salt and pepper. Then stir fry for a minute or two to draw out the natural fragrance and flavor of each ingredient.

Instructions:

– Add Oil to sauce pan or wok and heat. Reduce heat to medium.

– Add garlic and saute until lightly browned but not burned.

– Add Quorn Tenders and follow cooking directions on package (about 10 minutes total).

– Add Sesame Oil, Salt, and Pepper and stir fry thoroughly.

– Add more oil if necessary

– Add Green Beans and stir fry together. (Add the Green Beans about halfway through cooking the Quorn Tenders)

– Add Annie Chuns sauce and stir ingredients thoroughly to coat all of the ingredients.

– Add Tofu and stir fry together gently.

– Add sugar according to taste.

– Cover and let the ingredients soften for about 3 -5 minutes.

– Remove cover and stir fry gently again.

– Ready to eat and enjoy!

This dish is best served with hot, steaming rice. You can always add/delete ingredients according to taste.

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