Black Bean Sauce Yong Tow Foo
Ingredients
The filling
-
1
x
Fish Paste, defrost
-
3
dashes
sesame oil
-
3
dashes
white pepper
-
5
pieces
okras, top stem cut off
-
5
pieces
red chilies
-
5
pieces
fu puffs
The sauce
-
2
tablespoons
oil
-
2
cloves
garlic, finely minced
-
1
tablespoon
fermented black beans, rinsed and coarsely chopped
-
1
piece
scallion, cut into rings
-
6
tablespoons
water
-
½
teaspoon
cornstarch
-
1
teaspoon
sugar
-
to taste
salt
-
1
dash
white pepper
-
1
dash
sesame oil
Instructions
- Combine sesame oil and white pepper with the fish paste.
- Prepare the okra and red chilies by cutting slits for stuffing.
- Mix all ingredients for the sauce mixture and set aside.
- Stuff the fish paste into the prepared vegetables.
- Heat oil in a skillet and pan-fry the stuffed vegetables until browned.
- Remove from skillet and set aside.
- In the same skillet, stir-fry garlic and fermented black beans until fragrant.
- Return the stuffed vegetables to the skillet and add the sauce mixture.
- Stir until the sauce thickens and coat the vegetables, then add scallion.
- Serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
360
Total fat
25g
Total carbohydrates
29g
Total protein
50g
Sodium
1842mg
Cholesterol
0mg
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