Braised Bean Curd Sheets with Assorted Vegetables and Fermented Red Bean Curd腐皮雜菜炆腐乳
A hearty and flavorful Cantonese vegetarian dish featuring soft, rehydrated bean curd sheets braised with a colourful array of vegetables like bok choy, carrots, snow peas, and shiitake mushrooms. The distinct savory and umami notes come from the fermented red bean curd, creating a rich sauce perfect for serving with steamed rice.
01Ingredients
- 100g Dried bean curd sheets
- 300g Bok Choy
- 150g Carrots
- 6 Dried Shiitake Mushrooms
- 100g Snow Peas
- 3cloves Garlic
- 3 Ginger
- 30g Fermented red bean curd
- 2tablespoons Vegetarian Oyster Sauce
- 1tablespoon Light Soy Sauce
- 1teaspoon Sugar
- 0.25teaspoon White Pepper
- 300ml Water or Vegetable Broth
- 1set Cornstarch slurry
- 3tablespoons Cooking Oil
Nutrition (per serving)312kcal
- Protein14.2g
- Carbs18.5g
- Fat19.8g
Fiber 4.2 gSodium 892 mg
02Steps
- Soak dried bean curd sheets in warm water until soft, then drain and cut into bite-sized pieces. Rehydrate dried shiitake mushrooms in warm water until soft, squeeze out excess water, remove stems, and slice. Reserve mushroom water.
- Peel and slice carrots. Wash and cut bok choy into sections. Trim snow peas. Mince garlic and slice ginger.
- In a bowl, mash fermented red bean curd with a fork. Add vegetarian oyster sauce, light soy sauce, sugar, white pepper, and 2 tablespoons of the reserved mushroom water (or vegetable broth) to create the sauce mixture.
- Heat cooking oil in a wok over medium-high heat. Sauté minced garlic and sliced ginger until fragrant.
- Add carrots and shiitake mushrooms to the wok and stir-fry for 2-3 minutes.
- Add bean curd sheets and bok choy to the wok, stir-fry briefly.
- Pour in the prepared fermented red bean curd sauce mixture and the remaining water or vegetable broth. Bring to a simmer.
- Cover and braise for 10-12 minutes, allowing the flavors to meld and vegetables to tenderize.
- Add snow peas and cook for another 2-3 minutes until tender-crisp.
- Stir in cornstarch slurry to thicken the sauce to your desired consistency. Serve immediately with steamed rice.
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