Braised Vegetable with Red Fermented Beancurd (南乳粗齋)

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Ingredients:
1/2 cup     Carrots (cut into rounds)
1/2 cup     Baby Corn
2-3 sticks  Dried Beancurd Sticks
4-5            Shiitake Mushrooms
1 pkg        Dried Chinese Vermicelli
1/2 cup    Green Pea pods
1/2 cup     Dried Black Fungus
1/2 cup    Dried White Fungus
1/2 cup    Fried Tofu

2 pieces   Red Fermented Beancurd
2 Tbsp     Chinese Cooking Wine
1/3 cup    Dark Soy Sauce
1/4 cup    Light Soy Sauce
2 Tbsp     Sugar
1 Tbps     Sesame Oil
1 Tbps     Minced Ginger
2 cups     Water

Methods:

  1. Soak the dried beancurd sticks, dried black fungus, dried white fungus, dried Chinese vermicelli and mushroom in warm water until re-hydrated and soft
  2. Cut mushrooms into quarters
  3. In a small bowl, mix the red fermented beancurd with the cooking wine until it becomes a paste
  4. In a deep pan or wok, heat up 1 Tbsp cooking oil and add in ginger and the red fermented beancurd paste until fragrant
  5. Stir in the beancurd sticks, carrots, baby corn, tofu, black fungus, white fungus and mushroom into the pan until mixed
  6. Add dark and light soy sauce, sugar, sesame oil, and water into the pan 
  7. Braise the vegetables for about 10-15 minutes
  8. Add the pea pods and vermicelli, mix well and cook for another 5 minutes until the vermicelli is softened and absorbed all the liquid
  9. Serve hot with steamed rice
Enjoy!

Red Fermented Beancurd
 











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