|Recipe from: sunflower-recipes|
Image Credit: sunflowerfoodgalore
Shredded Cabbage with Fermented Tofu (red bean curd)
“Cabbage, use normal white, spring cabbage or pointed cabbage. Pointed cabbage is sweeter and takes a lot less time to cook.” sunflowerfoodgalore
600g cabbage, break or torn into small pieces
Small handful (much as you like) dried chilies, rinsed and cut into small pieces
1 tbsp Sichuan peppercorns, rinsed and drained
3 cloves garlic, chopped
2 tsp chopped ginger
1 stalk of spring onion, chopped
1 rounded tbsp fermented red bean curd (hong fu ru 红腐乳), mashed and mixed with 1.5
tablespoons of the pickling juice
Some light soy sauce
3 teaspoons sugar
Dash of Chinese cooking wine
Dash of black rice vinegar (Chinkiang vinegar)
4 tbsp cooking oil
Heat the oil till medium hot, throw in the dried chilies and Sichuan peppercorns, stir fry till
Add chopped garlic, ginger and spring onion.
Stir till fragrant.
Add cabbage; stir fry for couple of minutes at medium high heat.
Then add about 1 tablespoon of water to create steam to cook the vegetable.
Stir the vegetable.
When the water is drying up add a bit more water, continue adding water little at a time till
cabbage is tender.
Add a splash of cooking wine and the red bean curd
Stir to coat the cabbage.
Add some sugar, taste if not salty.
Add a splash of light soy.
Finally before turning the heat off, add a little black rice vinegar.
If you like it sharp adds more black rice vinegar.
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