Stir-fried Tofu Skin and Black Fungus
A homestyle stir-fry of tofu skin, wood ear mushrooms, winter bamboo shoots, green peppers, and red peppers.
Ingredients
tofu skin (soaked until soft, washed, cut into sections, blanched until fully cooked, drained)
to taste
black fungus (soaked until soft, washed, torn into strips, briefly blanched, drained)
to taste
winter bamboo shoot (sliced)
to taste
green chili pepper (sliced)
to taste
red chili pepper (cut into rings)
to taste
cooking oil (for stir-frying tofu skin)
to taste
soy sauce
to taste
white sugar
to taste
salt
to taste
MSG (monosodium glutamate)
to taste
vegetable stock
to taste
water starch (for thickening)
to taste
Instructions
1
Soak and prep ingredients
Soak tofu skin and black fungus until soft, then wash them; cut tofu skin into sections, blanch in boiling water until fully cooked, then remove and drain excess water
2
Prep additional ingredients
Wash black fungus again, tear into pieces, blanch briefly in boiling water, then drain. Slice winter bamboo shoots and green chili pepper; cut red chili pepper into rings
3
Stir-fry tofu skin
Pour cooking oil into a wok and heat it up, add tofu skin and stir-fry until it separates and is fully cooked, then remove and drain excess oil
4
Season and finish
Leave a small amount of base oil in the wok and heat it up, add tofu skin, black fungus pieces, winter bamboo shoot slices, green chili slices, and red chili, then stir-fry briefly. Add soy sauce, white sugar, salt, MSG, and vegetable stock, bring to a boil, thicken with water starch, stir evenly, then serve on a plate
