Steamed Bean Curd Skin With Ginger Sauce

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 2
• 1 sheet dried bean curd skin
• 2 tablespoons grated ginger
• 1 tablespoon grated garlic
• 2 tablespoons finely chopped carrots
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon vegetable oil (mildly flavored)
• 1 teaspoon sugar
• 1 pinch salt
• 1 pinch pepper
• 10 -11 stalks kale, blanched (hong kong kai lan)
• 1 tablespoon chopped spring onion
• 1 tablespoon chopped coriander leaves
• 1 tablespoon chopped red chili pepper

Recipe

• 1 wet the sheet of beancurd.
• 2 fold it 5 or 6 times, then cut it into retangular pieces.
• 3 place on a heatproof plate.
• 4 combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
• 5 spoon mixture over beancurd pieces.
• 6 steam over rapidly boiling water 2 to 3 minutes or until cooked.
• 7 line a serving plate with blanched hong kong kai lan.
• 8 arrange the steamed beancurd on the green vegetable.
• 9 garnish and serve.