Today’s lunch is seriously Asian- beancurd skin stir-fry with mushrooms and black fungus.
If you are unfamiliar with beancurd skin, it is a film of the skin that forms on the top of the soy milk, then removed and dried to become a thin yellowish sheet.
Beancurd skin has a meaty texture and is often used to substitute meat. I combine it with mushroom and black fungus, which are all classical ingredients for Chinese cuisine.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/beancurd-s... )
Ingredients
100g beancurd skin (dry weight)
1 egg, beaten
1 tbsp cornstarch
4 dried shitake mushrooms, medium size
4 cloves of garlic, cut into slices
2 stalk spring onions
10g black fungus (dry weight)
1 small carrot, cut into slices
1 medium-size tomato, cut into cubes
1 medium size green bell pepper, cut into wedges
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce (optional)
1/4 tsp ground white pepper
3 tbsp peanut oil (for frying)
Method:
Preparation
- Cut the beancurd skin into 2-inches sections.
- Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
- Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
- Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
- Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
- Soak the black fungus and dried shiitake mushrooms until soft. Cut the fungus into small pieces and mushrooms into thick slices.
- Cut green bell pepper into half-inch pieces.
- Slice a small carrot into slices diagonally.
- Cut a medium-sized tomato into small cubes.
- Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.
Cooking
- Saute the garlic slices in peanut oil for half a minute.
- Then add the white section of the spring onions and continue sauteing.
- Next, add the carrot, mushrooms, wood ear, and tomatoes.
- Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper.
- Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
- Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.
#BeancurdSkin #腐竹
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