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🍽️ Wok Pan with Tofu, Beans and Shiitake Mushrooms

319 kcal · 30 min · 4 servings

Ingredients

• 500 g tofu
• 600 g green beans
• 100 g shiitake mushrooms
• 1 handful spinach
• 1 bunch spring onions
• 2 tbsp peanut oil
• 1 tsp ginger (freshly grated)
• 1 garlic clove
• soy sauce
• chili sauce
• fishing sauce

Instructions

1. 1. Cut the tofu into thin strips.
2. 2. Wash the beans and remove the tough ends.
3. 3. Bring water to a boil and add some salt.
4. 4. Add the beans to the boiling water.
5. 5. Cook the beans for 2 to 3 minutes until they are tender but still firm.
6. 6. Remove the beans from the water and let them drain.
7. 7. Clean the shiitake mushrooms thoroughly.
8. 8. Decide whether to leave the mushrooms whole or halve them depending on their size.
9. 9. Wash the spinach and remove any damaged leaves.
10. 10. Spin the spinach dry to remove excess water.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the garlic.
13. 13. Wash the spring onions and remove the dry tips.
14. 14. Slice the spring onions into thin rings.
15. 15. Save a small part of the green tops for garnish.
16. 16. Heat the wok or a large pan over high heat.
17. 17. Add oil to the hot wok.
18. 18. Fry the tofu strips until golden brown.
19. 19. Add the shiitake mushrooms to the tofu.
20. 20. Fry the mushrooms while stirring constantly.
21. 21. Add the finely chopped ginger and garlic.
22. 22. Stir the ingredients well.
23. 23. Add some soy sauce and chili sauce.
24. 24. Add the prepared beans to the wok.
25. 25. Add the dry spinach.
26. 26. Stir everything well.
27. 27. Cook the mixture for 2 to 3 minutes.
28. 28. Ensure the spinach is cooked but still firm.
29. 29. Stir constantly while cooking.
30. 30. Season the dish with fish sauce.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 319
• Protein: 27 g · Fett/Fat: 14 g · Carbs: 23 g