Steamed Bean Curd Skin With Ginger Sauce

Name: Steamed Bean Curd Skin With Ginger Sauce
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 2-3 serving(s)
Ingredients: 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

Submitted by mianbao

"I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses."

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Ready In:: 23mins
Ingredients:: 14
Serves:: 2-3

ingredients

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)
Garnish
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves
1 tablespoon chopped red chili pepper

directions

Wet the sheet of beancurd.
Fold it 5 or 6 times, then cut it into retangular pieces.
Place on a heatproof plate.
Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
Spoon mixture over beancurd pieces.
Steam over rapidly boiling water 2 to 3 minutes or until cooked.
Line a serving plate with blanched Hong Kong kai lan.
Arrange the steamed beancurd on the green vegetable.
Garnish and serve.