Vegetarian Braised Yam and Bean Curd Skin (豆包）

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. 

Ingredients:

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

cooking oil

sesame oil

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 

pepper

• 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.