Chewy Bean Curd Skin Stir-fry with Winter Scallions
Hearty Protein Delight! Spicy Bean Curd Skin & Winter Scallion Stir-fry with Yuzu Chickpea Salad
Experience a delightful meal with the sweetness and fragrance of seasonal winter scallions paired with chewy bean curd skin. This recipe introduces healthy side dishes packed with protein from bean curd skin and chickpeas, making for a satisfying and nutritious meal. Enjoy these refreshing and delicious creations, easily made at home!
Spicy & Sweet Bean Curd Skin with Winter Scallion Stir-fry Ingredients- Dried bean curd skin (fuzhu) 30g
- Winter scallions 20g
- Sesame oil, a drizzle
- Cooking oil 1 tsp
- Cashew nuts 2
Doubanjiang Sauce Ingredients- Doubanjiang (spicy bean paste) to taste
- Soy sauce 1 tsp
- Water 2 tsp
- Sugar 1 tsp
- Oyster sauce to taste
Refreshing Yuzu Chickpea Salad Ingredients- Cooked chickpeas 30g (or canned)
- Bell peppers (various colors) to taste
- Black olives to taste
Fragrant Yuzu Dressing Ingredients- Yuzu marmalade/preserve 1 tsp
- White wine vinegar 1 tsp
- Olive oil 1 tsp
- Doubanjiang (spicy bean paste) to taste
- Soy sauce 1 tsp
- Water 2 tsp
- Sugar 1 tsp
- Oyster sauce to taste
Refreshing Yuzu Chickpea Salad Ingredients- Cooked chickpeas 30g (or canned)
- Bell peppers (various colors) to taste
- Black olives to taste
Fragrant Yuzu Dressing Ingredients- Yuzu marmalade/preserve 1 tsp
- White wine vinegar 1 tsp
- Olive oil 1 tsp
- Yuzu marmalade/preserve 1 tsp
- White wine vinegar 1 tsp
- Olive oil 1 tsp
Cooking Instructions
Step 1
First, soak the dried bean curd skin (fuzhu) in warm water until it becomes soft and pliable, for about 10 minutes. Soaking makes the bean curd skin tender and pleasant to chew.
Step 2
Once rehydrated, cut the bean curd skin into bite-sized pieces, about 5cm long. Cutting them to a manageable size will make stir-frying and eating easier.
Step 3
Chop the winter scallions into thick pieces, focusing on the white parts. Prepare the cashew nuts by splitting them in half; they will add a lovely nutty flavor.
Step 4
In a small bowl, combine all the ingredients for the Doubanjiang sauce (Doubanjiang, soy sauce, water, sugar, and oyster sauce). Stir well until the sugar dissolves, creating a well-mixed sauce.
Step 5
Heat a pan with 1 tsp of cooking oil over medium-high heat. Add the prepared bean curd skin and stir-fry until it turns lightly golden. This step helps develop a chewy texture.
Step 6
When the bean curd skin is lightly fried, add the chopped winter scallions and about 2 tablespoons of the prepared Doubanjiang sauce. Continue to stir-fry together for 1-2 minutes until the scallions are slightly softened and the sauce evenly coats the bean curd skin.
Step 7
Transfer the stir-fried bean curd skin and scallions to a serving plate. Drizzle with a little sesame oil for extra aroma and garnish with the prepared cashew nuts. Your delicious stir-fry is now complete!
Step 8
For the salad, prepare the chickpeas by cooking them until tender or simply drain and rinse canned chickpeas. They are ready to be eaten immediately.
Step 9
Dice the bell peppers into small, bite-sized pieces suitable for a salad. Using a variety of colors will make the salad visually appealing.
Step 10
In a bowl, combine the prepared chickpeas, diced bell peppers, and yuzu marmalade. Gently toss everything together to mix the salad ingredients.
Step 11
Finally, top the salad with a few black olives. This adds a nice visual contrast and a hint of brininess to finish the Yuzu Chickpea Salad.
Step 12
Enjoy this delightful meal featuring a chewy bean curd skin and winter scallion stir-fry, complemented by a light and refreshing Yuzu Chickpea Salad. It’s a perfect combination for a healthy and flavorful dining experience!
