Braised Bean Curd Sticks with Mixed Vegetables

Ingredients

Instructions

1. 1

   Rehydrate dried bean curd sticks and dried shiitake mushrooms by soaking them in warm water until soft, about 30 minutes. Drain the bean curd sticks and cut them into pieces. Squeeze excess water from mushrooms and remove stems.

2. 2

   In a small bowl, combine light soy sauce, mushroom-flavored dark soy sauce, vegetarian oyster sauce, sugar, white pepper, and water/vegetable broth. Stir well to create the braising sauce.

3. 3

   Heat vegetable oil in a wok or claypot over medium heat. Sauté minced garlic and sliced ginger until fragrant.

4. 4

   Add rehydrated shiitake mushrooms, sliced carrots, Napa cabbage, and black fungus to the pot. Stir-fry for 3-5 minutes until vegetables are slightly softened.

5. 5

   Pour in the braising sauce and bring to a simmer. Add the rehydrated bean curd sticks. Cover and simmer for 15-20 minutes, allowing the flavors to meld and bean curd sticks to absorb the sauce.

6. 6

   Add snow peas and stir for 1-2 minutes until vibrant green. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.