Stir-fried Bean Curd with Leeks Recipe
Some of the greatest dishes call for really simple ingredients, such as this Hokkien delicacy ‘Stir-fried Bean Curd with Leeks’. Sometimes I like my food very plain, simple, yet nostalgic.
Some of the greatest dishes call for really simple ingredients, such as this Hokkien delicacy “Stir-fried Bean Curd with Leeks.” While I love fancy Chinese food that entails scarce and expensive ingredients such as abalone, scallops, sea cucumber, and live seafood, sometimes I like my food very plain, simple, yet nostalgic.
This Hokkien dish is my mother’s specialty and certainly one of my favorite home-cooked food. Of Hokkien descent, my mother has a way of making everyday Hokkien dishes very tasteful. A few years ago, she came to the United States for a visit and taught me how to prepare this dish. While I’d learned most of her skills, I could never reproduce her unique flavors as she does it so well.
Stir-fried Bean Curd with Leek Recipe
3 stalks of leek (cut into 2-inch strips)
5 pieces of bean curd (cut into small pieces)
4 cloves of garlic (chopped)
1 teaspoon of taucheo (fermented yellow bean sauce)
1 teaspoon of soy sauce
Sugar to taste
White pepper powder to taste
Fry the bean curd pieces to light brown and set aside. In a wok, add oil and stir fry the chopped garlic until golden brown, add in shrimps and the bulbs of the leek. Stir constantly for 1 minute and add in the fried bean curd pieces. Add in all seasoning and the rest of the leek (leafy part) and stir fry for 2 minutes.