Stir-fried Mixed Vegetables with Fermented Red Bean Curd南乳炒雜菜
A vibrant and savory vegetarian stir-fry featuring a medley of fresh vegetables coated in a rich, umami-packed fermented red bean curd sauce. This dish is both nutritious and full of classic Cantonese flavors.
01Ingredients
- 200g broccoli, cut into florets
- 100g carrots, sliced
- 80g snow peas, trimmed
- 1 medium red bell pepper, sliced
- 50g fresh shiitake mushrooms, sliced
- 2 cubes fermented red bean curd (南乳), mashed
- 2 cloves garlic, minced
- 10g ginger, minced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 50ml water
Nutrition (per serving)128kcal
- Protein4.2g
- Carbs12.8g
- Fat6.9g
Fiber 3.1 gSodium 412 mg
02Steps
- Prepare the vegetables: Cut broccoli into florets, slice carrots, trim snow peas, slice bell pepper and shiitake mushrooms.
- In a small bowl, mash the fermented red bean curd. Add minced garlic, minced ginger, soy sauce, sugar, and sesame oil. Mix well to form a sauce.
- Heat vegetable oil in a wok over high heat. Add the carrots and broccoli, stir-fry for 2-3 minutes until slightly tender.
- Add the snow peas, bell pepper, and shiitake mushrooms. Continue to stir-fry for another 2 minutes.
- Pour in the prepared fermented red bean curd sauce and water. Toss everything together until the vegetables are evenly coated and the sauce has thickened slightly.
- Serve immediately with hot steamed rice.
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