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Dou Dou (豆豆)

Southern Fermented Bean Curd Vegetables — 南乳粗齋

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cantonese
Ingredients Method

Ingredients
  

  • 2 cubes fermented red bean curd (南乳) lightly mashed
  • 1 tbsp red fermented bean curd liquid (南乳汁)
  • 6 dried shiitake mushrooms (冬菇) soaked, sliced
  • 1 cup soaked dried wood ear mushrooms (木耳) trimmed
  • 8-10 dried lily flowers (金針) soaked
  • 2 sheets dried bean curd sticks (枝竹/腐竹) soaked, cut
  • 1 bundle small mung bean vermicelli (粉絲) soaked
  • 4 cups chopped napa cabbage / Chinese leaf (黃芽白) bulk of dish
  • 1 carrot (紅蘿蔔) sliced
  • 4 slices ginger (薑) aromatics
  • 1 tbsp light soy sauce (生抽)
  • 1 tsp rock sugar (冰糖)
  • 1 tsp sesame oil (麻油) to finish
  • 1 tbsp cooking oil (食用油)

Method
 

  1. Cover the dried mushrooms, wood ear, lily flowers, bean curd sticks, and vermicelli separately in cold water for 30-40 minutes. Drain, squeeze dry, slice mushrooms, trim wood ear, and cut bean curd sticks into 5-6 cm lengths. Strain and reserve the mushroom soaking water for the braise.
  2. In a small bowl, mash the nam yu cubes with their liquid into a smooth paste, loosening with a spoonful of reserved mushroom water.
  3. Heat oil in a wok over medium heat and stir the ginger until fragrant. Add the mashed nam yu and stir-fry 30 seconds until glossy and deeply savory.
  4. Add the soaked mushrooms, wood ear, carrot, and chopped cabbage. Stir-fry 2-3 minutes to coat, then season with the soy sauce.
  5. Pour in about 2 cups of strained mushroom soaking liquid, top up with water if needed to nearly cover. Add rock sugar, bring to a gentle simmer, cover, and braise 8-10 minutes until tender and glossy.
  6. Add the soaked bean curd sticks and vermicelli, submerging them in the gravy. Cook 2-3 minutes until springy and the sauce thickens. Drizzle with sesame oil, toss once, and serve hot over rice.