The Stir-fried beancurd bamboo with green pepper has a distinct and vibrant flavor profile. The aromatic bean fragrance of the bean curd skin perfectly blends with the spiciness of the bell peppers, creating a delicious and fragrant dish. Furthermore, this dish is low in calories, nutritionally rich, and packed with plant fiber and protein, making it a healthy and flavorful green delicacy. It is recommended to enjoy this dish with steamed rice or beer to fully experience its unique taste and flavors. Give it a try and savor the wonderful flavors of this Stir-fried beancurd bamboo with green pepper!
Ingredients for Stir-fried beancurd bamboo with green pepper
| Beancurd sheet | 100g |
| Red pepper | 30g |
| Green pepper | 30g |
| Wood ear fungus | 6g |
| Green onion | 7g |
| Garlic | 6g |
| Dried chilli | 5g |
| Chili paste | 10g |
| Bean paste | 9g |
| Starch | 12g |
| Edible oil | 200g |
| Light soy sauce | 5g |
| Dark soy sauce | 2g |
| Chicken powder | 1g |
| Pepper powder | 1g |
| Sugar | 3g |
| Sesame oil | 5g |
Steps:
1.First, we need to prepare the main ingredients for this dish. Soak a handful of bean curd skin in cold water for two hours. After soaking, cut the bean curd skin into appropriate-length pieces and place them in a medium-sized bowl.
2.Cut half a red bell pepper into medium-sized triangular pieces. Take another bell pepper, remove the seeds, and cut it into similar triangular pieces. The combination of green and red bell peppers not only adds vibrant colors but also brings a mild spiciness to the dish. Soak a small handful of wood ear mushrooms in warm water in advance. Keep the wood ear mushrooms and bell peppers together for later use.
3.Next, let’s prepare some seasonings. Slice a section of white part from a large spring onion diagonally. Peel and slice a few cloves of garlic. Take a small handful of dried chili peppers and set aside with 10g of chili bean sauce and 5g of soybean paste.
4.Now, let’s work on the bean curd skin. In the bowl with the bean curd skin, add a small handful of cornstarch. If it feels too dry to mix, you can add a little bit of water. Gently mix with your hands to evenly coat each piece of bean curd skin with cornstarch. This step will make the fried bean curd skin more crispy.
5.Once the ingredients are ready, let’s fry the bean curd skin. In a medium-sized frying pan, pour in an appropriate amount of cooking oil and heat it until the oil is around 50% hot and slightly smoking. Carefully add the bean curd skin to the pan one by one, ensuring they are well dispersed and not sticking together. Gently shake the pan and use a spoon to separate the bean curd skin to prevent them from sticking. Fry over low heat for 2 minutes until the bean curd skin turns golden and crispy. Then, remove the fried bean curd skin from the pan, drain excess oil, and set aside.
6.Leave a small amount of oil in the pan, heat it up, and add the prepared seasonings. Stir-fry quickly to release the red oil from the chili bean sauce. Then, add the green and red bell peppers and wood ear mushrooms, continue stir-frying evenly. Pour a little water along the edge of the pan, and begin seasoning. Start with 5g of light soy sauce, 2g of dark soy sauce for color, 1g of chicken bouillon powder, 1g of pepper, and a small amount of sugar for flavor enhancement. Mix well with a spoon, then pour in some water-starch mixture for thickening.
7.Increase the heat to high to reduce the sauce. When the sauce becomes thickened, add the fried bean curd skin. Stir-fry quickly to allow the bean curd skin to fully absorb the flavors and aromas of the sauce. Once the bean curd skin is coated with the sauce, drizzle a little sesame oil for added fragrance and flavor. Continue stirring evenly. Now, this delicious Stir-Fried Bell Peppers with Bean Curd Skin is ready to be served.
Tips
1.The bean curd skin should be added right before finishing cooking. This will allow it to absorb the flavorful sauce while maintaining a crispy outside and tender inside texture.
2.Soak the bean curd skin in advance, ensuring sufficient soaking time to achieve the desired texture and flavor.
3.You can add a moderate amount of soy sauce during the cooking process to enhance the flavor and thicken the sauce. Just before removing from heat, add a pinch of salt for additional seasoning to make the bean curd skin more flavorful.
The fresh bell peppers and crispy bean curd skin meet in a sizzling hot wok, releasing an enticing aroma. This dish boasts vibrant colors and a rich texture. The sweetness of the bell peppers perfectly combines with the crispiness of the bean curd skin, providing a delightful culinary experience. Whether served as a main course or vegetable dish, Stir-fried beancurd bamboo with green pepper is a delicious and healthy choice. It is suitable for family gatherings and also makes for a quick and satisfying dinner option.