Low calorie chinese food

How to Prepare / Make / Cook - ? Low calorie chinese food

Low calorie chinese food :

Noodles with Bean Curd Sauce

Previously frozen bean curd with its open, spongy texture works very well in this sauce. It has a firmer texture than fresh bean curd, holds up to stirring and mixing, and soaks up the wonderful bean sauce flavor. Serve the dish with the same vegetable garnish as for Noodles with Peking Meat Sauce (page 106)

1 pound firm bean curd, previously frozen
½ cup plus 2 tablespoons bean paste, preferably Japanese miso
2 tablespoons hoisin sauce
1 tablespoon sugar
2 tablespoons dark soy sauce
1 pound thin spaghetti
2 tablespoons canola, corn, or peanut oil
½ cup chopped onion
1 ½ teaspoons minced garlic
2 teaspoons minced peeled gingerroot
½ cup thinly sliced scallions, green and white parts.
1 ½ cups water
1 tablespoon cornstarch, dissolved in 2 tablespoons water

1. Thaw the bean curd by placing it in a bowl of hot water. When it is completely thawed, gently squeeze out the excess water and cut the cake into ½ -inch or smaller cubes. Set aside.

2. Blend together the bean paste, hoisin sauce, sugar, and soy sauce in a small bowl. Set aside.

3. Bring 5 quarts of water to a boil in a large pot. Stir the spaghetti into the boiling water and cook until tender.

4. While the spaghetti is cooking, heat the oil in a wok, stir-fry pan, or heavy saucepan over high heat until hot but not smoking. Test by dipping a piece of onion into the oil; it should sizzle. Add the onion to the hot oil and stir for about 1 minute. Add the garlic and gingerroot and stir for 30 seconds. Add the scallions and stir until they wilt. Stir in the bean curd and mix a few times. Add the bean paste mixture and the water. Blend well with the spatula. Reduce the heat to medium and simmer for about 1 minute. Pour in the cornstarch slurry and stir constantly until the sauce thickens.

5. Drain the spaghetti, rinse with hot water, and divide among 6 individual noodle bowls. Serve the bean sauce and vegetable garnish in separate bowls alongside the noodles and let people help themselves to sauce and garnish.

Note Bean paste, depending on the brand, can be very salty; a little bit goes a long way. In step 4, start by spooning on a small amount of sauce, mix and taste, and add more if desired.