Many Asian flavors and textures come together perfectly in this dish.
Total Time
50min
5.0
1 Rating
Author: Roots Community Supported Agriculture
Servings:
2
Ingredients
•
1 1/2
cups
Edamame
•
3/4
cup
Bean Curd
•
7 1/2
cups
Shen Li Hon
•
1
tsp
Fresh Ginger
, shredded
•
5
tsp
Sesame Oil
•
1
tsp
Salt
•
1
tsp
Rice Wine
•
as needed
Ground White Pepper
•
as needed
Mushroom Powder
or Sugar
•
to taste
Water
Cooking Instructions
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 (as needed) and Rice Wine (1 tsp). Smash with your hands to soften. Then let sit 30 minutes. Rinse and squeeze dry.
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.
3.
Heat a pan over medium heat. Add 2 teaspoons of the Sesame Oil (5 tsp) and stir-fry the ginger for 20 seconds. Add the shen li hon, and season with Salt (as needed), Mushroom Powder (as needed), a few drops of Water (to taste), and the rest of the Sesame Oil.
4.
Mix well, then add the bean curd and Ground White Pepper (as needed). Stir, then transfer to a plate.
5.
Top with edamame, serve, and enjoy!
Nutrition Per Serving
CALORIES
355
FAT
25.6 g
PROTEIN
22.3 g
CARBS
13.7 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
