Simmered Bean Curd and Snap Beans in Olive Pickles Sauce


Ingredients: 200g fresh bean curd, 400g snap beans


  • Group A : 1 tsp. vegetarian barbecue sauce, 1 tsp. light soy sauce
  • Group B : 1 tbsp. olive pickles sauce, 1 tsp. sugar, a pinch of sea salt


  1. Marinate bean curd with seasonings in group A for 30 minutes. Cut into thin slices.
  2. Cut snap beans into strips
  3. Heat wok with oil, put some grated ginger, stir fry snap beans with seasonings in group B. Turn to low heat and add some water until snap beans are soft.
  4. Add bean curd and stir fry until it fully absorbed the sauce. Remove from heat. Add some sesame oil and serve.


  1. Avoid cooking bean curd for too long.


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