Bean Curd with Spicy Meat and Vegetables

Bean Curd with Spicy Meat and Vegetables

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This dish is an adaptation of one of the more fiery dishes from the Szechuan province of China.
Servings: 6
Calories: 364


  • 2 floz Peanut oil
  • 1 Garlic clove crushed
  • piece Fresh root ginger peeled 7 1/2 cm (3 in) and finely chopped
  • 4 Spring onions scallions, finely chopped
  • 4 Chinese dried mushrooms soaked in cold water for 20 minutes, drained and chopped
  • 1 tsp Red pepper flakes
  • 2 Dried red chillis chopped
  • 6 oz Minced ground beef
  • 2 Tbs Soy sauce
  • 8 floz Chicken stock
  • 3 cakes Fresh bean curd mashed
  • 1 Tbs Cornflour cornstarch, blended with 2 Tbs chicken stock


  • Heat the oil in a large saucepan. Add the garlic, ginger, spring onions (scallions) and mushrooms, and stir-fry for 3 minutes. Stir in the red pepper flakes and chillis and stir-fry for a further 1 minute. Add the minced (ground) meat and fry until it loses its pinkness. Pour over the soy sauce and stock and bring to the boil, stirring constantly. Stir in the mashed bean curd and stir-fry for 5 minutes. Add the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens.
  • Transfer the mixture to a warmed serving dish and serve at once.
Calories: 364 kcal
Carbohydrates: 10 g
Protein: 25 g
Fat: 25g
Saturated Fat: 5 g
Cholesterol: 22 mg
Sodium: 424 mg
Potassium: 257 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 325 IU
Vitamin C: 24 mg
Calcium: 264 mg
Iron: 3 mg
Cuisine Asian
Ingredients Beef
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