• ¼ lb. green beans, cut diagonally
• 4 firm soybean curd squares
• ¼ cup vegetable oil for deep-frying
• 3 shallots, sliced
• 2 cloves garlic, sliced
• 2 fresh red holt chilies, sliced
• ½ tsp. salt
• 2 Tbs. sweet soy sauce
• 1 Tbs. tomato paste

• Blanch the green beans on boiling water for 5 minutes, drain.
• Cut the bean curd into slices 1-inch long and ¼-inch thick. Drain the slices on paper towels, patting them dry. Heat the oil in a wok or deep skillet and fry the slices over medium heat for 3 minutes, or until light brown. Remove and set aside. Remove all but 1 Tbs. oil in the wok.
• In a food processor or a mortar, blend the shallots, garlic, chilies and salt to form a paste. Heat the oil in the wok and stir-fry the paste over medium heat for about 2 minutes. Add the green beans and bean curd, sweet soy sauce, and tomato paste. Stir-fry the mixture for 3 minutes. Serve warm

Makes 4 servings.