Cherry & Dennis Recipes
Braised Vegetables with Red Fermented Beancurd
南乳炆齋
Recipe overview
A traditional Hong Kong home-style vegetarian braise with beancurd sticks, shiitake mushrooms, wood ear, napa cabbage and vermicelli in a light red fermented beancurd sauce.
01
Ingredients
Main Ingredients
- 500g napa cabbage
- 80g dried beancurd sticks
- 5 dried shiitake mushrooms
- 10g dried wood ear
- 1 packet vermicelli
- 1/2 carrot
- 80g snow peas
- 3 slices ginger
- 1.5 tbsp oil
Seasoning
- Soaking: water as needed for beancurd sticks, mushrooms, wood ear and vermicelli
- 400ml water or strained mushroom-soaking liquid Braising liquid:
- 2 cubes red fermented beancurd, 1 tbsp red fermented beancurd sauce, 1 tsp light soy sauce, 1 tsp oyster sauce or vegetarian oyster sauce, 1 tsp sugar, a little white pepper Red fermented beancurd braising sauce:
- a little sesame oil, salt only after tasting if needed Finishing seasoning:
02
Tools
- chopping board
- knife
- kitchen scissors
- large and small bowls
- strainer
- household wok or heavy pot
- spatula and measuring spoons.
- spatula and measuring spoons.
- spatula
- measuring spoons
03
Steps
Step 1
Step 1
prepare
Step 2
Step 2
soak and cut beancurd sticks
Step 3
Step 3
soak mushrooms and wood ear separately
Step 4
Step 4
soften vermicelli
Step 5
Step 5
cut vegetables
Step 6
Step 6
mix beancurd sauce
Step 7
Step 7
fry ginger and mushrooms
Step 8
Step 8
add cabbage stems and carrot
Step 9
Step 9
add beancurd sticks, wood ear and sauce
Step 10
Step 10
add water and braise
Step 11
Step 11
add cabbage leaves, vermicelli and snow peas
Step 12
Step 12
taste, reduce lightly and serve.
Common mistakes
- incompletely soaked dried goods
- unfiltered mushroom water
- lumpy or excessive beancurd
- adding vermicelli too early
- and overcooking snow peas.
Tips
Soak dried ingredients separately. Taste before adding salt, and add vermicelli and snow peas near the end.
