Braised Loh Hon Jai with Fermented Red Bean Curd

Ingredients

Instructions

1. 1

   Mash the fermented red bean curd with light soy sauce, (vegetarian) oyster sauce, sugar, and sesame oil to form a smooth paste. Set aside.

2. 2

   Heat cooking oil in a large pot or wok. Sauté ginger and minced garlic until fragrant.

3. 3

   Add napa cabbage, carrots, wood ear mushrooms, shiitake mushrooms, bamboo shoots, and tofu puffs. Stir-fry for 3-5 minutes.

4. 4

   Stir in the fermented red bean curd paste. Pour in water or vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until vegetables are tender.

5. 5

   Add the rehydrated glass noodles and cook for another 2-3 minutes until they are soft and have absorbed some of the sauce.

6. 6

   Serve hot with white rice.