【Bean curd stir fry in preserved hot beancurd sauce】
MaomaoMom
At Chinese grocery store, very happy to see this previously out of stock preserved hot beancurd back to the shelf again. I bought 2 bottles. Made this delicious bean curd stir fry.
Cook time: 10 minutes
Level: low
Serves: 4 servings
Ingredients:
1) 1 package bean curd 330g;
2) 1.5 tsp olive oil or other cooking oil, 1 tbsp freshly chopped green onions, 2 tsp minced garlic, 1 piece preserved hot beancurd;
3) 1 tbsp premium soy sauce, 1 tbsp light soy sauce, ½ tsp monk fruit sugar, chicken broth mix (optional), ¼ cup water;
4) 1/2 tsp sesame oil.
Directions:
1: Rinse bean curd (Picture 1) with cold water, then cut in half and in half again then slice into 3 mm thick pieces (Picture 2). I used this preserved hot beancurd (Picture 3)
2: A frying pan on medium-high heat, add 1.5 tsp oil and all other ingredients in Ingredient 2) (Picture 4), saute for 10 seconds.
3: Add bean curd pieces (Picture 5), sauté for 2-3 minutes. Add all ingredients of Ingredient 3). Cover with the lid, on low-medium heat and cook for 5-64 minutes, stir a few times.
4: On high-medium heat, reduce water (Picture6) and add 1/2 tsp sesame oil, mix well. Transfer to a serving plate and serve warm.
Hello I am so happy I found your webpage, I really found you by mistake, while I was looking on Digg for something else, Regardless I am here now and would just like to say many thanks for a remarkable post and a all round interesting blog (I also love the theme/design), I don’t have time to read through it all at the minute but I have book-marked it and also added your RSS feeds, so when I have time I will be back to read much more, Please do keep up the excellent work.
I’d must examine with you here. Which isn’t something I often do! I get pleasure from studying a publish that can make people think. Additionally, thanks for permitting me to comment!
Spot on with this write-up, I truly think this web site wants much more consideration. I’ll most likely be once more to learn far more, thanks for that info.
very good put up, i actually love this website, carry on it