Braised Bean Curd Sheets with Assorted Vegetables and Fermented Red Bean Curd

Ingredients

Instructions

1. 1

   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.

2. 2

   Peel and slice carrots. Wash and cut bok choy into sections. Trim snow peas. Mince garlic and slice ginger.

3. 3

   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.

4. 4

   Heat cooking oil in a wok over medium-high heat. Sauté minced garlic and sliced ginger until fragrant.

5. 5

   Add carrots and shiitake mushrooms to the wok and stir-fry for 2-3 minutes.

6. 6

   Add bean curd sheets and bok choy to the wok, stir-fry briefly.

7. 7

   Pour in the prepared fermented red bean curd sauce mixture and the remaining water or vegetable broth. Bring to a simmer.

8. 8

   Cover and braise for 10-12 minutes, allowing the flavors to meld and vegetables to tenderize.

9. 9

   Add snow peas and cook for another 2-3 minutes until tender-crisp.

10. 10

    Stir in cornstarch slurry to thicken the sauce to your desired consistency. Serve immediately with steamed rice.