Stir-fried Fresh Beancurd, Pak Choy and Oyster Mushrooms in Black Bean Sauce

Name: Stir-fried Fresh Beancurd, Pak Choy and Oyster Mushrooms in Black Bean Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 tablespoon shaosing rice wine or dry sherry; 2 garlic cloves, crushed and finely chopped; 7 oz pak choy leaves, separated; 1 tablespoon cornstarch blended with 2 tablespoons cold water (optional); 2 oz oyster mushrooms; 1 red chili, seeded and finely chopped; ¾ cup plus 3 tablespoons hot vegetable stock; 7 oz fresh tofu, cut into ¾ in cubes; 1 tablespoon fermented, salted black beans; 2 tablespoons light soy sauce; 1 tablespoon vegetable oil; fresh cilantro sprigs

Preparation info

Difficulty
Medium
Ready in
15 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

This is a favorite vegetarian recipe of mine, although if you are a meat lover you can add some ground beef after heating the vegetable oil in the method. There are many different varieties of beancurd (dofu to the Chinese, tofu to the Japanese – the name you see in supermarkets). It can be fresh, fried, fermented or smoked and is available in soft and firm varieties. The more acidic tofu is more silken in texture. Although in itself quite bland, when you fry or freeze a fresh block of tofu