Name: Monk's Braised Jade Vegetables in Fermented Red Bean Curd
Prep time: 20 min
Cook time: 15 min
Yield: Serves 4
Cuisine: Cantonese
Ingredients: Fermented red bean curd (nan ru) — 1 tablespoon; Fried tofu puffs — 2 taels (≈ 75 g); Carrot, flower-cut — 1 tael; Wood-ear fungus — 1 tael; Broccoli — 3 taels; Glass noodles — a small handful; Sponge gourd (crisp jade melon) — 3 taels; Red dates — 6; Baby cabbage — 8 taels; First stir-fry the broccoli, red dates, sponge gourd, and baby cabbage in oil until about 60% cooked.; Add 8 taels of water and the fermented red bean curd sauce; bring to a boil.; Add the glass noodles, tofu puffs, and a teaspoon of sugar.; Cook until the liquid has reduced and thickened. Serve.

Method

First stir-fry the broccoli, red dates, sponge gourd, and baby cabbage in oil until about 60% cooked.
Add 8 taels of water and the fermented red bean curd sauce; bring to a boil.
Add the glass noodles, tofu puffs, and a teaspoon of sugar.
Cook until the liquid has reduced and thickened. Serve.

Monk's Braised Jade Vegetables in Fermented Red Bean Curd

Method

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