Braised Taro with Fermented Red Bean Curd and Green Beans南乳枝竹芋頭煲
This hearty vegetarian dish features tender taro and crisp green beans braised in a rich, umami-packed sauce made from fermented red bean curd. It's a flavorful and comforting option for any meal.
01Ingredients
- 500g taro, peeled and cut into 1.5-inch chunks
- 200g green beans, trimmed
- 2-3 pieces dried bean curd sticks (枝竹), soaked until soft and cut into chunks (optional)
- 3 cloves garlic, minced
- 1 tbsp ginger, sliced
- 2 cubes fermented red bean curd (南乳), mashed
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 300ml vegetable broth or water
- 1 tbsp cornstarch slurry (1/2 tbsp cornstarch + 1/2 tbsp water)
- 3 tbsp cooking oil
Nutrition (per serving)248kcal
- Protein6.2g
- Carbs28.4g
- Fat11.8g
Fiber 4.1 gSodium 542 mg
02Steps
- Heat cooking oil in a wok or deep pot over medium-high heat. Fry taro chunks until lightly golden brown on all sides. Remove and set aside.
- Add oil to the same pot (if needed). Sauté minced garlic and ginger slices until fragrant. Add mashed fermented red bean curd and stir-fry for 1 minute.
- Return the fried taro to the pot. Add green beans and soaked dried bean curd sticks (if using). Pour in vegetable broth, light soy sauce, sugar, and white pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until taro is very tender and green beans are cooked to your desired tenderness.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Serve hot with steamed rice.
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