Stir-fried Bean Curd Sheets
A light, refreshing, and nutritious home-style vegetarian dish. The bean curd sheets absorb savory seasonings and are paired with crisp cucumber, wood ear mushrooms, and carrots. Stir-frying over high heat releases a wonderful aroma, making it more satisfying than heavy meat dishes.
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🍳 Cooking Flow
1. Soak the bean curd sheets in warm water until soft and cut into sections. Rehydrate and clean the wood ear mushrooms. Slice the cucumber and carrots into diamond shapes, and mince the ginger and garlic. → 2. Bring a pot of water to a boil, blanch the bean curd sheets, wood ear mushrooms, and carrots, then drain well. → 3. Heat oil in a wok, sauté the ginger and garlic until fragrant, then add the blanched ingredients and stir-fry over high heat to achieve 'wok hei'. → 4. Season with salt, matsutake mushroom powder, light soy sauce, and dark soy sauce. Mix well and pour in cornstarch slurry to lightly thicken the sauce. → 5. Add the cucumber slices and a drizzle of finishing oil, then stir-fry rapidly for half a minute before serving.
Cooking Steps
Brief Cooking Order
1. Soak the bean curd sheets in warm water until soft and cut into sections. Rehydrate and clean the wood ear mushrooms. Slice the cucumber and carrots into diamond shapes, and mince the ginger and garlic. → 2. Bring a pot of water to a boil, blanch the bean curd sheets, wood ear mushrooms, and carrots, then drain well. → 3. Heat oil in a wok, sauté the ginger and garlic until fragrant, then add the blanched ingredients and stir-fry over high heat to achieve 'wok hei'. → 4. Season with salt, matsutake mushroom powder, light soy sauce, and dark soy sauce. Mix well and pour in cornstarch slurry to lightly thicken the sauce. → 5. Add the cucumber slices and a drizzle of finishing oil, then stir-fry rapidly for half a minute before serving.
Introduction
A light, refreshing, and nutritious home-style vegetarian dish. The bean curd sheets absorb savory seasonings and are paired with crisp cucumber, wood ear mushrooms, and carrots. Stir-frying over high heat releases a wonderful aroma, making it more satisfying than heavy meat dishes.
Step 1
Prepare an appropriate amount of bean curd sheets, place them in a basin, and cover with warm water. Use a plate to press them down to ensure they are fully submerged; soak in advance.
Step 2
Prepare a small amount of dried wood ear mushrooms, place in a bowl, add cold water, and soak in advance.
Step 3
Wash half a cucumber, slice it in half lengthwise, then cut into thin diamond-shaped slices. Set aside in a bowl.
Step 4
Cut a small amount of carrot into small pieces, then into thin diamond-shaped slices. Set aside in a separate bowl.
Step 5
Mince a few cloves of garlic and a small piece of old ginger. Place them together in a bowl.
Ingredients List
Important Notes
Bean curd sheets must be soaked completely in warm water until no hard center remains. Choosing high-quality bean curd sheets ensures they won't fall apart during blanching and stir-frying. 💡
Wood ear mushrooms often have dirt on the surface; soak and rinse them thoroughly several times until the water runs clear. ⚠️
Cucumbers can be eaten raw, so add them last and stir-fry briefly for only 30 seconds to maintain their vibrant green color and crisp texture. 🍳
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