Crunchy Beancurd Puffs and Soy Bean Sprouts Stir Fry
Chinese · Organized from the video by Huang Kitchen
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Ingredients
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Steps
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- 1
Cut 8 beancurd puffs into halves. Boil in a pot of water for 3 minutes, then drain and rinse with water. Squeeze out excess water with a spoon.
🔥 boil⏱ 3 minutes
- 2
Rinse 300g of soy bean sprouts and 100g of chinese chives, then drain well.
- 3
Mince 100g of meat (chicken, beef, or pork) by slicing at a 45-degree angle, flipping, and then cutting at a 90-degree angle to achieve a fine mince. Mince 1 clove of garlic and slice 1 red chilli thickly.
- 4
Heat 2 tablespoon of cooking oil in a wok over medium-high heat. Sauté the minced garlic until fragrant.
🔥 medium-high heat
- 5
Add the minced meat and fry until it turns white. Add 1 tablespoon of fermented beanpaste / taucho and stir fry briefly until aromatic.
- 6
Add soy bean sprouts and fry for a short while, then add the beancurd puffs and toss well. Pour in 50ml of water.
- 7
In a separate bowl, combine ½ tablespoon of oyster sauce, 1 teaspoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of chicken stock granules, ½ teaspoon of dark soy sauce, and ½ tablespoon of shaoxing wine. Pour this seasoning sauce into the wok and bring to a boil.
🔥 boil
- 8
Add the chinese chives and sliced red chilli. Stir fry at high heat.
🔥 high heat
- 9
Add the cornstarch solution to thicken the gravy and stir to combine. Dish onto a plate and garnish.
Tips
- To mince meat: first, slice meat at a 45-degree angle, only cutting 75% through. Flip meat over & repeat slicing on the other side. Then, flip again, then cut and mince at a 90-degree angle. Chop with a knife to mince finer.
- Soy bean sprouts are bigger, firmer, and crunchier than mung bean sprouts.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Huang Kitchen on YouTube