Name: Savoury Beancurd Casserole
Yield: Serves 4
Cuisine: China
Ingredients: 3 tablespoons rice wine or dry sherry; 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying; 450 g (1 lb) firm beancurd; 50 g (2 oz) bean thread (transparent) noodles; 1½ tablespoons finely chopped garlic; 3 tablespoons chopped spring onions; 2 teaspoons sugar; 1 teaspoon salt; 2 tablespoons fermented red beancurd; 1 tablespoon finely chopped fresh ginger; 25 g (1 oz) Chinese dried mushrooms; 350 g (12 oz) Chinese leaves or white cabbage; 1 tablespoon oil, preferably groundnut; 1 tablespoon light soy sauce; 300 ml (10 fl oz) vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

There are many different variations of beancurd, and one of the tastiest is fermented red beancurd. This impressive condiment is preserved by fermentation in a solution of red rice, salt and spices. It has a pungent aroma which dissipates as it cooks, leaving a flavour and fragrance that richly complements a stew or casserole, especially one made with beancurd. The strong flavours also permeate the noodles. My mother often made a version of this casserole during the cold Chicago winters of