Braised Vegetables with Red Fermented Beancurd

/ Main Course, Recipes / By

南乳炆齋

This is another classic Chinese New Year’s dish and is traditionally served on the first day of the Chinese New Year to bring good luck.  People believe that the vegetables purify and cleanse the body and soul.  It helps get rid of the old year’s energy.  I wish everyone will have good fortune and prosperity.

Braised Vegetables with Red Fermented Beancurd

Print Recipe

Ingredients
  

  • 2 cups Napa cabbage
  • 5 shiitake mushrooms
  • 1 carrot
  • 2 sticks dried beancurd
  • 5 fried tofu puffs
  • 5 cloud ears
  • 5 wood ears
  • 1 bundle vermicelli (glass noodle)
  • Handful of snow peas
  • 2 pieces of ginger
  • 1 cup water
  • 2 pieces of red fermented beancurd
  • 2 tbsp sauce from the red fermented beancurd

sauce

  • 1 tbsp oyster sauce
  • 2 tsp sugar
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water

Instructions
 

  • Soak shiitake mushroom, dried beancurd, cloud ears, wood ears for overnight.  Soak vermicelli until softened.
  • Cut the ingredients into appropriate size.
  • Blanch shiitake mushrooms, cloud ears, wood ears, dried beancurd for 5 minutes and tofu puff for 2 minutes.  Drain well.
  • Add oil in a pan and sauté ginger for couple minutes.  TURN DOWN THE HEAT (it is very easy to burn) and add red fermented beancurd for a minute.  Use spatula to marsh the red fermented beancurd.
  • Add carrot, cabbage, red fermented beancurd sauce, shiitake mushroom, dried beancurd, cloud ear, wood ear.  Turn the heat up.   Cover and cook until all ingredients turn soft.
  • Add 1 cup of water and vermicelli and snow peas.  Then add sauce and cook until the sauce is absorbed.
Scroll to Top