Braised Bean Curd Sticks with Mixed Vegetables 腐竹雜菜煲

A heartwarming vegetarian claypot dish featuring rehydrated bean curd sticks and an assortment of fresh vegetables, braised in a savory broth.

Nutrition (per serving)

Ingredients

• 100g dried bean curd sticks, broken into 5cm pieces
• 6 pieces dried shiitake mushrooms, rehydrated and stemmed
• 1 whole carrot, sliced
• 0.5 head Napa cabbage (approx. 300g), cut into chunks
• 20g dried black fungus, rehydrated and torn into pieces
• 100g snow peas, trimmed
• 3 cloves garlic, minced
• 10g ginger, sliced
• 2tbsp vegetable oil
• 2tbsp light soy sauce (for sauce)
• 1tsp mushroom-flavored dark soy sauce (for sauce)
• 1tbsp vegetarian oyster sauce (for sauce)
• 1tsp sugar (for sauce)
• 1 pinch white pepper (for sauce)
• 250ml water or vegetable broth (for sauce)
• 1tbsp cornstarch slurry (for sauce)

Steps

1. Rehydrate dried bean curd sticks and dried shiitake mushrooms by soaking them in warm water until soft, about 30 minutes. Drain the bean curd sticks and cut them into pieces. Squeeze excess water from mushrooms and remove stems.
2. In a small bowl, combine light soy sauce, mushroom-flavored dark soy sauce, vegetarian oyster sauce, sugar, white pepper, and water/vegetable broth. Stir well to create the braising sauce.
3. Heat vegetable oil in a wok or claypot over medium heat. Sauté minced garlic and sliced ginger until fragrant.
4. Add rehydrated shiitake mushrooms, sliced carrots, Napa cabbage, and black fungus to the pot. Stir-fry for 3-5 minutes until vegetables are slightly softened.
5. Pour in the braising sauce and bring to a simmer. Add the rehydrated bean curd sticks. Cover and simmer for 15-20 minutes, allowing the flavors to meld and bean curd sticks to absorb the sauce.
6. Add snow peas and stir for 1-2 minutes until vibrant green. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot.

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