Braised Fermented Red Bean Curd with Taro and Mixed Vegetables南乳芋頭雜菜煲
A comforting vegetarian stew featuring tender taro, a variety of vegetables, and the rich, savory flavor of fermented red bean curd, perfect served with rice.
01Ingredients
- 3 cubes Fermented red bean curd
- 400g Taro
- 300g Cabbage
- 100g Carrot
- 6 pcs Dried Shiitake Mushrooms
- 10g Dried Wood Ear Mushrooms
- 2 cloves Garlic
- 3 slices Ginger
- 2tbsp Vegetable oil
- 500ml Water or vegetable broth
- 1tsp Sugar
- 1tbsp Light soy sauce
- 1tsp Sesame oil
- 1tbsp Cornstarch
- 2tbsp Water
Nutrition (per serving)285kcal
- Protein8.5g
- Carbs38.2g
- Fat10.8g
Fiber 6.2 gSodium 782 mg
02Steps
- Rehydrate dried shiitake and wood ear mushrooms in warm water for 20 minutes. Squeeze out excess water and set aside.
- Heat vegetable oil in a wok over medium-high heat. Add taro chunks and fry until lightly golden brown, about 3-4 minutes. Remove and set aside.
- In the same wok, add minced garlic and ginger slices. Sauté until fragrant, about 30 seconds.
- Add the fermented red bean curd cubes and mash them with the back of a ladle. Stir-fry for 1 minute until aromatic.
- Add the rehydrated shiitake mushrooms, wood ear mushrooms, sliced carrots, and cabbage. Stir-fry for 2-3 minutes.
- Pour in water or vegetable broth. Bring to a boil, then add the fried taro chunks, sugar, and light soy sauce.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the taro is tender.
- Stir in sesame oil. Thicken the sauce with the cornstarch slurry, stirring constantly until the sauce is slightly thickened. Serve hot with steamed rice.
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