Go Back

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.