Braised Fermented Red Bean Curd with Taro and Mixed Vegetables 南乳芋頭雜菜煲

A comforting vegetarian stew featuring tender taro, a variety of vegetables, and the rich, savory flavor of fermented red bean curd, perfect served with rice.

Nutrition (per serving)

Ingredients

• 3 cubes Fermented red bean curd
• 400g Taro
• 300g Cabbage
• 100g Carrot
• 6 pcs Dried Shiitake Mushrooms
• 10g Dried Wood Ear Mushrooms
• 2 cloves Garlic
• 3 slices Ginger
• 2tbsp Vegetable oil
• 500ml Water or vegetable broth
• 1tsp Sugar
• 1tbsp Light soy sauce
• 1tsp Sesame oil
• 1tbsp Cornstarch
• 2tbsp Water

Steps

1. Rehydrate dried shiitake and wood ear mushrooms in warm water for 20 minutes. Squeeze out excess water and set aside.
2. Heat vegetable oil in a wok over medium-high heat. Add taro chunks and fry until lightly golden brown, about 3-4 minutes. Remove and set aside.
3. In the same wok, add minced garlic and ginger slices. Sauté until fragrant, about 30 seconds.
4. Add the fermented red bean curd cubes and mash them with the back of a ladle. Stir-fry for 1 minute until aromatic.
5. Add the rehydrated shiitake mushrooms, wood ear mushrooms, sliced carrots, and cabbage. Stir-fry for 2-3 minutes.
6. Pour in water or vegetable broth. Bring to a boil, then add the fried taro chunks, sugar, and light soy sauce.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the taro is tender.
8. Stir in sesame oil. Thicken the sauce with the cornstarch slurry, stirring constantly until the sauce is slightly thickened. Serve hot with steamed rice.

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