People tend to think that vegetarian food is bland, but wait, here are some recipes that will prove them otherwise.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 1piece fresh beancurd skin, available in vegetarian shops, dou bao
- 1/2tsp pepper
- 1/2tsp five-spice powder
- 1tbsp cornflour
- 50g enoki mushrooms
- 30g ginger, finely shredded
- 2 red dates, seeded and sliced
- 1 Chinese mushroom, soaked and shredded
- 100ml light soy sauce
- 1tbsp mushroom seasoning
- 1tsp sugar, or to taste
- 1/4tsp ground pepper
- 1/2tsp sesame oil
- 1tsp Shao Hsing Hua Tiau wine, optional
- Some fresh red chilli curls
- 20g spring onion, finely sliced
- 1 stalk coriander
- Lightly season fresh beancurd skin (dou bao) with pepper, five spice powder and cornflour.
- Heat oil in a wok and deep-fry marinated fresh beancurd skin over medium low heat until golden. Dish out and put aside.
- Heat wok with half a cup of oil and fry chopped garlic until light and crispy. Dish out and leave set aside on a piece of crushed paper towel.
- With the same hot oil, fry ginger shreds until golden and crispy. Dish out and put aside.
- Combine sauce ingredients in a small saucepan with red dates, Chinese mushroom and enoki mushrooms.
- Bring to a quick boil for 2–3 minutes.
- Place deep-fried fresh beancurd skin on a serving plate.
- Pour hot sauce over and add garnishing. Serve immediately.