Braised Beancurd Skin with Shiitake Mushrooms and Carrots 冬菇甘筍炆腐竹
A comforting vegetarian dish featuring tender braised beancurd skin and earthy shiitake mushrooms, slow-cooked with carrots in a savory sauce. Hearty and flavorful, it's perfect as a main or side.
Hong Kong
Vegetarian
Vegetarian
Nutrition (per serving)
312kcalCalories
16.5gProtein
28.4gCarbs
14.2gFat
4.8gFiber
892mgSodium
Ingredients
- 100g dried beancurd skin (fu juk), broken into pieces
- 8 dried shiitake mushrooms, rehydrated and stemmed
- 1 large carrot, peeled and cut into thick slices
- 2 cloves garlic, minced
- 1 tbsp cooking oil
- 2 cups vegetable broth (or mushroom soaking liquid + water)
- For the Sauce:
- 2 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Steps
- Rehydrate dried beancurd skin by soaking in warm water for 15-20 minutes until soft. Drain and squeeze out excess water. Rehydrate shiitake mushrooms in warm water; reserve mushroom soaking liquid. Stem and slice mushrooms.
- In a wok or large pan, heat cooking oil over medium heat. Sauté minced garlic until fragrant (about 30 seconds). Add sliced carrots and shiitake mushrooms, stir-fry for 2-3 minutes.
- Add the rehydrated beancurd skin to the wok. Pour in vegetable broth (or mushroom soaking liquid + water). Bring to a boil.
- In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Pour this sauce into the wok. Stir well.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the beancurd skin and carrots are tender and have absorbed the flavors. Stir occasionally.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Cook for another minute until the sauce is glossy. Serve hot with steamed rice.
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