Bean Curd Salad - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 garlic clove, crushed
1 lb bean curd, cubed
1 onion, sliced
1 carrot, cut into julienne strips
1 celery, sliced
2 small red bell peppers, cored, seeded and sliced
9 ounces snow peas, trimmed and halved
4 1/2 ounces broccoli, trimmed and divided into florets
4 1/2 ounces thin green beans, halved
2 tablespoons oyster sauce
1 tablespoon tamarind paste
1 tablespoon fish sauce
1 tablespoon tomato sauce
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 pinch ground star anise
1 teaspoon cornstarch
1 1/4 cups water

Preparation

Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
Add the crushed garlic to the skillet or wok and cook for a few seconds.
Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
Remove with a slotted spoon and keep warm.
Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
Stir-fry for another 2 minutes.
Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
Stir-fry gently, until the sauce boils and thickens slightly.
Transfer to warm plates and serve immediately.