I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
One of my favourite Chinese dishes to make is green beans with fermented bean curd. Bean curd is not for everyone, I didn’t like it when I was younger because it smells rotten. It still smells the same but when it’s cooked it’s quite tasty. But you either love it or hate it. It easy enough that it’s quick and you can easily change the ingredients to your tastes but green bean works best with bean curd because it’s hard enough so that the bean curd can easily coat it since it is salty.
Bean curd pretty much overwhelms most of the taste so I kept it simple by not using my usual amounts of garlic. Compared to my other recipes, it’s a small pile, eh?
This is a jar that I got from an asian supermarket. It’s not hard to look for it but I only get bean curds that are made in Taiwan, Hong Kong, anywhere but China. It’s about a few dollars and a jar goes a long way. It’s got a shelf life of 3 years but I think you can keep it forever…
A little bit goes a long way, when you scoop it out, you will notice te pungent smell. They usually come in cubes and for about a pound of green beans, I used 4 cubes. These cubes are soaked in bean curd water. I don’t know if you’re supposed to use the bean curd water or if it’s meant to preserve the bean curd but I don’t normally like using the water that comes in the jar.
Heat the pan or wok in medium high heat with oil. Toss in the green beans and then the chopped garlic. Toss the green beans around until it’s lightly coated with oil.
Add in sliced mushrooms and 2 tablespoons of white sugar. Bean curd can have a bitter aftertaste if you don’t add sugar. Add about 5 tablespoons of water and close the lid to cook the beans for about 3 minutes. I like my beans to have the crunch but if you like soft beans, leave it in for another 3 minutes.
Remove the lid and add the bean curd and toss with the green beans so that it’s melted. Do not add salt, the bean curd is salty enough!