Cantonese-Style Beancurd with Chinese Greens

Name: Cantonese-Style Beancurd with Chinese Greens
Yield: Serves 2–4
Cuisine: China
Ingredients: 1 tablespoon oil, preferably groundnut; 1 tablespoon oil, preferably groundnut; 4 garlic cloves, crushed; 3 tablespoons dark soy sauce; 450 g (1 lb) firm beancurd; 450 g (1 lb) Chinese greens; 300 ml (10 fl oz) oil, preferably groundnut, for deep-frying; 300 ml (10 fl oz) oil, preferably groundnut, for deep-frying; 150 ml (5 fl oz) vegetable stock; 1 tablespoon cornflour mixed with 1 tablespoon water; 1 tablespoon cornflour mixed with 1 tablespoon water

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This tasty dish is a staple item on the food stalls and in the kitchens of Hong Kong. It is nutritious, inexpensive and substantial. Chinese greens have a light, earthy, fresh taste and go well with beancurd. This is an easy-to-make treat, and when served with plain rice makes a full meal. You may substitute Swiss chard or spinach for the Chinese greens.

Ingredients

Asia
China
Main course
Vegan

Ingredients

Method