Szechuan Bean Curd and Preserved Vegetable
2 min readFind preserved Szechwan vegetable a little too salty? Try soaking it in warm water for 15 minutes prior to stir-frying, or substitute blanched spinach leaves.
Serves 2-4
Ingredients
7 ounces (2 blocks) pressed bean curd
1 ⁄4 cup preserved Szechwan vegetable
1 ⁄2 cup chicken stock or broth
1 teaspoon Chinese rice wine or dry sherry
1 ⁄2 teaspoon sugar
1 ⁄2 teaspoon soy sauce
4–5 cups oil for frying
1. Heat at least 4 cups oil in a preheated wok to 350°F. While waiting for the oil to heat, cut the pressed bean curd into 1-inch cubes. Chop the Szechwan vegetable into cubes. Combine the chicken stock and rice wine and set aside.
2. When oil is hot, add the bean curd cubes, and deep-fry until they turn light brown. Remove from the wok with a slotted spoon and set aside.
3. Remove all but 2 tablespoons oil from the wok. Add the preserved Szechwan vegetable. Stir-fry for 1–2 minutes, then push up to the side of the wok. Add the chicken broth mixture in the middle of the wok and bring to a boil. Mix in the sugar and the soy sauce. Add the pressed bean curd. Mix everything together, simmer for a few minutes, and serve hot.
For Salt Lovers
Who said vegetables are bland? Preserved Szechwan vegetable is famous for its salty taste. The round green vegetable with the reddish trim is one of the ingredients that gives Szechwan cuisine its distinctive flavor. Preserved Szechwan vegetable is sold in cans in Asian markets. Stored in a covered jar after opening, it should last for several months. Pickled first in salt and then in chili paste, it can be a bit overpowering, so use sparingly at first.
