Long Beans With Fermented Bean Curd
Since there’s still beautiful looking long beans at the farmer’s market, I can’t stop buying them. This time I went with a simpler recipe than the Long Beans With Tempeh.
Simpler, but it uses an ingredient you may not be familiar with, fermented bean curd or preserved bean curd. Or in Chinese, fu yu. Some people call it “chinese cheese”, because of its pungent aroma, saltiness, and smooth creamy texture.
Basically, it’s cubes of tofu that have been fermented in rice wine. It’s used as an flavoring agent or condiment. There’s different varieties of fermented bean curd, I like the white, chili one for its subtle spiciness. There’s also a red version that’s usually used with meat, although I’ve never tried it. A little bit goes a long ways, so a jar usually lasts for a good while stored in the refrigerator.
This is the brand I get from the Asian grocery store, it’s the one I grew up with. I’ve tried other brands but I like this one the best. Recently, they’ve updated their packaging (the old one is on the left). They’re also now ISO 9001 certified.
At first whiff, you may be put off by the aroma. But I assure you when cooked or added to other foods, it doesn’t taste like how it smells. It mellows out, leaving a delicious, savory, kinda salty flavor.
Besides long beans, any number of vegetables can be cooked with fermented bean curd, I’ve tried spinach and zucchini with great success. Sometimes I like to smash and mix a cube into just plain ol’ white rice.
Long Beans With Fermented Bean Curd
Serves 2 as part of a meal
1/2 bunch long beans, about 6 ounces
3 tablespoons water
1 - 2 fermented bean curd cubes
1 teaspoon oil
Snap off the ends of the long beans, break into 3″ pieces and wash in several changes of water.
Put the bean curd cube and water in a small mixing bowl, mash the bean curd in the water and set aside.
Heat a wok until hot, add the oil and swirl to coat the wok. Add the long beans, stir-fry and cover for about 30 seconds. Add the bean curd water mixture and cover. Cook until the long beans are tender and the water absorbed and sauce-like about 2 1/2 minutes. Plate and serve.
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