Stir-fried Mixed Vegetables with Fermented Red Bean Curd 南乳炒雜菜

A vibrant and savory vegetarian stir-fry featuring a medley of fresh vegetables coated in a rich, umami-packed fermented red bean curd sauce. This dish is both nutritious and full of classic Cantonese flavors.

Nutrition (per serving)

Ingredients

• 200g broccoli, cut into florets
• 100g carrots, sliced
• 80g snow peas, trimmed
• 1 medium red bell pepper, sliced
• 50g fresh shiitake mushrooms, sliced
• 2 cubes fermented red bean curd (南乳), mashed
• 2 cloves garlic, minced
• 10g ginger, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 50ml water

Steps

1. Prepare the vegetables: Cut broccoli into florets, slice carrots, trim snow peas, slice bell pepper and shiitake mushrooms.
2. In a small bowl, mash the fermented red bean curd. Add minced garlic, minced ginger, soy sauce, sugar, and sesame oil. Mix well to form a sauce.
3. Heat vegetable oil in a wok over high heat. Add the carrots and broccoli, stir-fry for 2-3 minutes until slightly tender.
4. Add the snow peas, bell pepper, and shiitake mushrooms. Continue to stir-fry for another 2 minutes.
5. Pour in the prepared fermented red bean curd sauce and water. Toss everything together until the vegetables are evenly coated and the sauce has thickened slightly.
6. Serve immediately with hot steamed rice.

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