Soybean Sprouts with Fried Bean Curd | Chef John’s Cooking Class

For preparation, remove the soybean sprout brown wilted thread at the tail, peel off the outer layer of the winter bamboo shoots and remove the tough layers, only keep the tender area and then julienne into a thin slices.

Use a scissor to cut the edge of fried bean curd to make a small opening, so that it will absorb the flavor easier.

Use a medium soup pot to boil half pot of water, add salt, immersed soybean sprouts in the boiling water for 20 to 30 seconds and then take it out and soak it in the ice water.(Make sure soybeans sprouts are completely weighed down in the ice water and seeped through. The cut on the fried bean curd should not be too large or it will fall apart. Allowed sufficient time to simmer otherwise it will not absorb the flavor.)

In a separate pot, use medium heat add oil, once it heats up sauté dried cayenne pepper and Sichuan peppercorn for 30 seconds, take out the cayenne pepper and Sichuan peppercorn, keep the oil in the pot, add winter bamboo shoots sauté 20 to 30 seconds then add chicken broth, add a little oyater sauce sauger salt white pepper. Add fried bean curd untilthe water boils, cover with the lid and reduce to low heat, let it simmer for five minutes then add the soybean sprouts and allow the ingredients completely absorb the broth, lastly sprinkle red pepper rings.

Enjoy!