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1 T fermented black beans
3 cloves garlic
3 slices ginger
1 T Szechuan hot bean paste
1/2 t salt
1/2 packet Splenda
1 T soy sauce
1 cup broth or water (reduce salt if you use broth)
2 T oil
1/4 lb ground beef or pork
1 T cornstarch
1 t white sesame oil
1/4 t ground Szechuan pepper
1 whole scallion
How To Prepare:
Cut the tofu in 3/4" cubes. Rinse black beans and mince with garlic and ginger. Assemble Seasoning and Sauce separately. Heat oil until hot. Fry Seasoning until fragrant. Add meat and stir until color changes. Add Sauce and let boil. Add tofu and let boil again. Cover and simmer gently on med for 3 mintues. Thicken. Place on serving plate and sprinkle with sesame oil, pepper and scallions. Serve.
Note: Carb counts for hot bean paste and fermented black beans not included because I can't find them. Counts for cornstarch also not included because I always omit this ingredient. I add it here so you can choose to replace it with an equivalent of some other low carb thickener.
Number of Servings:
Carbs per serving - include all nutritional information if known: