Cooking Instructions
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Step 1
Shred the
Fresh Ginger (1 tsp)
. Wash and dry the
Shen Li Hon (7 1/2 cups)
, then finely chop it. Place in a bowl and combine with
Salt (1/2 tsp)
and
Rice Wine (1 tsp)
. Smash with your hands to soften. Then let sit 30 minutes. Rinse and squeeze dry.
Step 2
Blanch the
Edamame (1 1/2 cups)
in a pot of boiling water for roughly 30 seconds. Slice the
Bean Curd (3/4 cup)
into 1 inch pieces.
Step 3
Heat a pan over medium heat. Add 2 teaspoons of the
Sesame Oil (1 1/2 Tbsp)
and stir-fry the ginger for 20 seconds. Add the shen li hon, and season with
Salt (1/2 tsp)
,
Mushroom Powder (1/2 tsp)
, a few drops of
Water (to taste)
, and the rest of the Sesame Oil.
Step 4
Mix well, then add the bean curd and
Ground White Pepper (1/2 tsp)
. Stir, then transfer to a plate.
Step 5
Top with edamame, serve, and enjoy!
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