Stir-fried Snow Pea Shoots with Garlic and Fermented Bean Curd蒜蓉南乳炒豆苗
A classic Cantonese stir-fry featuring tender snow pea shoots tossed with aromatic garlic and savory fermented red bean curd, creating a vibrant and flavorful vegetarian dish.
01Ingredients
- 500g Snow Pea Shoots
- 4 cloves Garlic, minced
- 2 cubes Fermented Red Bean Curd
- 1 tsp Sugar
- 1 tbsp Shaoxing Wine
- 1 tbsp Vegetarian Oyster Sauce
- 2 tbsp Water
- 2 tbsp Cooking Oil
Nutrition (per serving)156kcal
- Protein5.2g
- Carbs8.1g
- Fat11.4g
Fiber 2.1 gSodium 587 mg
02Steps
- In a small bowl, mash the Fermented Red Bean Curd with Sugar, Shaoxing Wine, Vegetarian Oyster Sauce, and Water until a smooth paste forms.
- Heat Cooking Oil in a wok or large frying pan over high heat until shimmering.
- Add minced Garlic to the hot oil and stir-fry until fragrant, about 15-30 seconds.
- Add Snow Pea Shoots to the wok and stir-fry for 1-2 minutes until they start to wilt.
- Pour the prepared fermented bean curd paste over the Snow Pea Shoots and continue to stir-fry for another 1-2 minutes until the shoots are tender-crisp and evenly coated with the sauce.
- Serve immediately as a side dish with steamed rice.
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