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30 minutes
Prep: 15 minutes
Cook: 15 minutes
327 calories per serving view nutrition facts
4 servings
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| 3 | tablespoons | peanut oil | |
| 5 | each | garlic cloves | finely chopped |
| 1 | tablespoon | ginger | finely grated |
| 3 | tablespoons | black beans | |
| 3 | tablespoons | onions | coarsely chopped |
| 2 | tablespoons | soy sauce | |
| 2 | tablespoons | pearl barley | |
| 2 | cups | water | |
| 3 | tablespoons | kuzu | dissolved in water listed below |
| 1/3 | cup | water | |
| 1 | pound | tofu | |
| 2 | teaspoons | sesame oil |
In a wok, heat oil until nearly smoking.
Add garlic and ginger, and stir-fry rapidly over high heat for 1 minute.
Add black beans, and stir for 30 seconds.
Add onions, and stir for 2-3 minutes.
Add soy sauce, sweetener, and water. Bring to a boil.
Add kuzu. Stir with a wooden spoon until it thickens and becomes clear and shiny.
Stir in tofu and dark sesame oil, and simmer 2-3 minutes.
Serve on rice with blanched Chinese greens.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 475mg | 20% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 5.0g | 19% |
| Sugars 1.0g | |
| Protein 21.0g | 41% |
| Vitamin A | 4% | Vitamin C | 7% | |
| Calcium | 81% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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