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Dou Dou (豆豆)

Stir-Fried Bean Curd with Green Pepper — 豆包炒青椒

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 2-3 sheets Bean curd sheet 豆包 cut into thin ribbons
  • 1 large Green pepper 青椒 halved, seeded, sliced into strips
  • ¼ pack Shimeji mushrooms 鴻喜菇 trimmed and pulled apart
  • a few slices Black wood ear mushroom 黑木耳 cut into small pieces
  • 1 tbsp Soy sauce 醬油 a little, to avoid going too dark
  • 1 tsp Salt 鹽 adjust to taste
  • ½ tsp Curry powder 咖哩粉 for warm depth
  • ¼ tsp White pepper 白胡椒粉
  • 2 tbsp Vegetable oil for frying

Method
 

  1. Cut bean curd sheets into thin strips. Halve the green pepper, remove stem and seeds, and slice into strips. Trim shimeji mushrooms and pull apart; slice black wood ear mushrooms into small pieces.
  2. Heat oil in a pan over medium heat. Add the shimeji mushrooms and fry until golden — this replaces garlic and onion as the aromatic base.
  3. Add the bean curd ribbons and black wood ear mushrooms. Stir-fry for about a minute until the ribbons turn lightly golden at the edges; don't over-crisp or they go hard.
  4. Toss in the green pepper and stir-fry over high heat. Season with soy sauce, salt, curry powder, and white pepper. Stir until the flavors combine, then plate.