Ingredients
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380g bean curd
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black fungus
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bell pepper
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1 tablespoon Sichuan Doubanjiang
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scallions
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minced ginger
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white sugar
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cornstarch
Directions
Tips
The thickening sauce is the key to this recipe. For thickening, mix cornstarch with cool water (volume ratio of 1:4). When adding it to pot, do not pour all cornstarch at once. The right way is to add while stir-frying. And add until the soup thicken. Better less than more!
Steps
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1
Done
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The bean burd should be more tough. You can buy in China town or Chinese market. You can also use fried bean burd for this dish. |
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2
Done
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Cut beancurd cut into triangular slices 1 cm thick. Just like the image. |
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3
Done
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Add oil and fry over medium heat until golden brown. Tip: Fry a few pieces at a time. It can save oil and it won’t break the bean curd. |
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4
Done
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Remove from the heat and set aside. |
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5
Done
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Soak black fungus in advance, remove hard roots. Wash bell pepper and cut into small pieces. |
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6
Done
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Prepare Sichuan Doubanjiang (Douban paste or chili bean sauce ). |
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7
Done
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Preheat wok. Add oil, chopped green onions, and minced ginger. Add 1 tablespoon Doubanjiang (Douban paste, or chili bean sauce). Don't put too much the paste because it is salty.
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8
Done
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Stir-fry over low heat until the oil turns red
. |
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9
Done
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Add bean curd and black fungus. Add a small amount of water and a tablespoon sugar. Cover and simmer for a few minutes. Add bell pepper and stir well. |
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10
Done
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Add cornstarch mixture (1 tablespoon cornstarch + 4 tablespoon water) while stir-frying. Add until the sauce thickens. Serve and enjoy with friends and family. |
