Ingredients
- 380g bean curd
- black fungus
- bell pepper
- 1 tablespoon Sichuan Doubanjiang
- scallions
- minced ginger
- white sugar
- 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
1 Done | 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. |
2 Done | Cut beancurd cut into triangular slices 1 cm thick. Just like the image. |
3 Done | 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. |
4 Done | Remove from the heat and set aside. |
5 Done | Soak black fungus in advance, remove hard roots. Wash bell pepper and cut into small pieces. |
6 Done | Prepare Sichuan Doubanjiang (Douban paste or chili bean sauce ). |
7 Done | 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 | Stir-fry over low heat until the oil turns red
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9 Done | 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. |
10 Done | Add cornstarch mixture (1 tablespoon cornstarch + 4 tablespoon water) while stir-frying. Add until the sauce thickens. Serve and enjoy with friends and family. |
