Ingredients
100 g (about 3.5 oz) each of tomatoes, tender green beans, and tofu.
Seasonings
10 g dried shrimp, peanut oil, shredded scallions, shredded ginger, salt, and MSG to taste.
Instructions
1. Wash the tomatoes and cut them into orange-segment shapes; remove the strings from the green beans, wash them, and cut into 3 cm (about 1-inch) pieces; cut the tofu into 2 cm wide by 1 cm thick slices, blanch in boiling water until cooked through, then drain well; soak the dried shrimp in warm water until softened.
2. Place the pan over high heat and add peanut oil. When the oil is hot and begins to smoke, add shredded scallions and ginger, stirring briefly to release their aroma. Add the tomatoes and stir-fry a few times, then pour in a small amount of boiling water. Add the dried shrimp along with the water they were soaked in, then gently add the green beans and tofu to the pan. Stir-fry gently a few more times. Once the mixture comes to a boil, season with salt and MSG, stirring everything together evenly. This dish is light and refreshing, rich in soy protein, calcium, phosphorus, vitamin C, and organic acids. Tomatoes also have the effect of clearing heat, detoxifying, cooling the blood, and soothing the liver.