Braised Fermented Red Bean Curd with Taro and Mixed Vegetables

Ingredients

Instructions

1. 1

   Rehydrate dried shiitake and wood ear mushrooms in warm water for 20 minutes. Squeeze out excess water and set aside.

2. 2

   Heat vegetable oil in a wok over medium-high heat. Add taro chunks and fry until lightly golden brown, about 3-4 minutes. Remove and set aside.

3. 3

   In the same wok, add minced garlic and ginger slices. Sauté until fragrant, about 30 seconds.

4. 4

   Add the fermented red bean curd cubes and mash them with the back of a ladle. Stir-fry for 1 minute until aromatic.

5. 5

   Add the rehydrated shiitake mushrooms, wood ear mushrooms, sliced carrots, and cabbage. Stir-fry for 2-3 minutes.

6. 6

   Pour in water or vegetable broth. Bring to a boil, then add the fried taro chunks, sugar, and light soy sauce.

7. 7

   Reduce heat to low, cover, and simmer for 20 minutes, or until the taro is tender.

8. 8

   Stir in sesame oil. Thicken the sauce with the cornstarch slurry, stirring constantly until the sauce is slightly thickened. Serve hot with steamed rice.