[Recipe] Braised Vegetables with Red Fermented Beancurd (allium-free)🥬❤️

🔪Ingredients:
- 1/4 Chinese cabbage (250g)
- 1/2 carrot, peeled and sliced thinly
- 5-6 pcs fresh black fungus, sliced thinly
- A handful dried mushroom slices, soaked and rehydrated
- 4-5 slices ginger
- 1 pc dried beancurd skin sheet
- A handful green bean vermicelli (200g)
- 2 cubes red fermented beancurd 南乳
- 2 tbsp red fermented beancurd brine 南乳汁
- 500ml water (enough to submerge)
- oil for frying
- salt and white pepper to taste

🥣Steps:
1. Mash red fermented beancurd and brine to make a paste.
2. Fry the beancurd skin until crispy. Set aside.
3. Fry vermicelli until puffy. Set aside.
4. Remove excess oil from the wok. Saute ginger over high heat until aromatic.
5. Add rehydrated mushroom slices, saute until fragrant.
6. Add step 1 and saute until fragrant.
7. Add cabbage, carrots and black fungus. Stir fry over high heat until the vegetables are softened.
8. Add water, step 2 & 3. Bring to simmering, cover and let braise for 7-8 minutes over medium heat. Stir occasionally and add water if needed (not too much!)
9. Cook until everything is softened to your preferred texture. Taste and season with salt and pepper.
10. Turn off the heat and enjoy immediately! Otherwise, store immediately in an airtight container and finish within 2-3 days.
Notes:
- Optional to fry the beancurd and vermicelli. I did that to add flavours and speed up the process of braising. You can soak the beancurd and vermicelli instead and braise the dish longer to get them softened!

Recipe Video: https://www.facebook.com/100063501583683/videos/pcb.368645445262172/435649091640215