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BEAN CURD WITH XO SAUCE

Makes: 4-6 servings

Ingredients:

1 packet (16 ounces) soft bean curd
1 tablespoon cooking oil
1 slice ginger, minced
1 clove garlic, minced
1 green onion, sliced thinly
2 tablespoons chopped Sichuan preserved vegetables
1 tablespoon dried shrimp, soaked and chopped

Sauce
1/3-cup chicken broth
2 tablespoons light soy sauce
1-tablespoon rice vinegar
1-tablespoon sesame oil
2 teaspoons XO sauce
1-teaspoon chili garlic sauce
2 teaspoons sugar

1/2 teaspoon cornstarch, dissolved in 1 teaspoon water
1 teaspoon toasted white sesame seeds

Cooking:

  1. Drain bean curd; cut into 1/2-inch pieces. Place bean curd in a serving plate. Combine sauce ingredients in a bowl; set aside.
  2. Heat cooking oil in a hot wok over high heat. Add ginger, garlic, green onion, Sichuan preserved vegetables, and dried shrimp; stir-fry until fragrant. Add sauce mixture and cook until heated through. Add cornstarch solution; cook, stirring, until sauce thickens. Pour over bean curd. Garnish with toasted sesame seeds.

Adapted from Martin Yan's Cooking at Home (Wan-Li Book Company) .
Copyright © 2006 Yan Can Cook Group.