I don't have an exact measurement for the ingredients in this recipe as I was just experimenting with this vegetarian version of Braised Yam with Pork Belly （芋头扣肉）。 After seeing and tasting the end result, surprisingly it wasn't bad at all; so I decided to share this dish with those who are interested. To make the dish look more appealing, invert the steamed yam and 'dou bao' onto a plate lined with lettuce leaves and garnish with chopped coriander leaves before serving.
1/2 a yam, sliced into 8-10mm thick
1 pack (300g) of bean curd skin (fresh soy chip / 豆包), squeezed dry
3 cloves garlic, minced
3 shallots, minced
small knob of ginger, minced
Sauce: (Please adjust seasoning to taste)
1 cup water
1 tbsp Chinese cooking wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1 tbsp red yeast rice paste (or red fermented bean curd - "nam yue")
a little rock sugar
- Fry the yam pieces and bean curd skin ('dou bao') until light brown. Set aside.
- With a little oil and sesame oil, stir fry minced ginger, shallots and garlic. Then add in sauce and boil until sugar dissolved. Set aside to cool slightly.
- Coat fried yam pieces and 'dou bao' with sauce and arrange neatly in a bowl. Pour remaining sauce over the yam and 'dou bao'. Cover with a plate. Steam for about 1 hour or until yam is soft.
- Invert the steam yam and 'dou bao' onto a plate and serve.