Stir-fried Lo Han Tsai with Fermented Red Bean Curd

Ingredients

Instructions

1. 1

   Prepare all dried ingredients: rehydrate shiitake mushrooms, wood ear mushrooms, and glass noodles according to package instructions. Slice mushrooms and wood ear; cut glass noodles into shorter segments.

2. 2

   In a small bowl, mash red fermented bean curd with Shaoxing wine, sugar, and white pepper. Set aside.

3. 3

   Heat cooking oil in a large wok over high heat. Add minced garlic and stir-fry until fragrant.

4. 4

   Add sliced carrots, shiitake mushrooms, wood ear mushrooms, snow peas, and bamboo shoots. Stir-fry for 2-3 minutes.

5. 5

   Add napa cabbage and the mashed fermented bean curd mixture. Stir-fry for another 2 minutes until cabbage starts to wilt.

6. 6

   Pour in mushroom broth (or water) and bring to a simmer. Cover and let it cook for 3-5 minutes to allow flavors to meld.

7. 7

   Add rehydrated glass noodles to the wok. Stir gently to incorporate.

8. 8

   Stir in the cornstarch slurry. Cook for another 1-2 minutes until the sauce thickens and coats all ingredients. Serve hot.