Shredded Chinese Cabbage with Dried Tofu Shreds

Introduction:

Today, I am going to present a recipe that involves sweet bean sauce which tastes sweet and salty. It is often used in noodles and salads. I also often eat cucumbers with it. I love this kind of sauce because it will not only enhance the flavor to the dish, but also add color to it.

Ingredients:

Chinese Cabbage: 300 g

Dried tofu: 50 g

Seasonings:

Sweet bean sauce: 3 tablespoons

Soy sauce: 1 teaspoon

White sugar: 1 teaspoon

Starch: 1 teaspoon

Peanut oil: 50 g

Sichuan pepper oil: 1/3 teaspoon

Minced ginger: 1 teaspoon

Salt: 1/4 teaspoon

MSG: 1/3 teaspoon

Preparation Work:

1. Wash the Chinese cabbage clean, and cut it into shreds;

2. Cut the dried tofu into pieces that have a length similar to that of the Chinese cabbage shreds;

3. Don’t forget to mince the ginger before turning the heat or flame on.

Cooking Steps:

1. Wash the wok clean and put it on high heat or full flame;

2. Pour the peanut oil into the wok when it gets dried by heat;

3. Drop the ginger mince into the oil when it gets hot;

4. Add in the sweet bean sauce and stir fry it quickly;

5. Drop the shredded Chinese cabbage and dried tofu shreds into the wok and stir fry when the sauce is done;

6. Add in soy sauce, salt, white sugar and MSG after what’s in the wok is all done, and stir fry fully;

7. Thicken the soup (if there is any) with starch that is mixed with water;

8. Spray the Sichuan pepper oil on top;

9. Continue to stir fry until the dish in the wok gets sticky;

10. Dish out for serving.

Cooking Tips:

According to my experience, the sweet bean sauce tastes salty to some degree. And the soy sauce is salty, too. So I recommend you to not add salt if you don’t want it to be too salty. I learned my lesson. So do it right for the first time if you are cooking this recipe.

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