Vietnamese Recipes & Cuisines (Vegetables)

Red Cooked Bean Curd with Vegetables Recipe

Ingredients : Makes 4-6

2 squares

60 g


90 g

90 g

60 g

1 stalk

200 ml

1 tablespoon

1/2 tablespoon

1/2 teaspoon

6 tablespoons



1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

1/4 teaspoon

Firm white bean curd, cut into 4 pieces

Pork lion, cut into small paper-thin slices

Dried black mushrooms, soaked and drained. Discard steams and halve caps

Carrots, sliced

Canned bamboo shoots, sliced

Snow peas, stringed

Spring onion (scallion), cut into 1 inch


Soy sauce

Cornstarch, blended with 1 tablespoon water


Cooking oil





Sesame oil

Black pepper

MSG (optional)

Method :
  • Bring a pot of water to the boil. Add carrot slices and cook for 10 minutes. Remove and drain.

  • Add 1/2 teaspoon salt to the same pot of water then bring to the boil again. Cook snow peas for 1 minute. Drain.

  • Heat 3 tablespoons cooking oil and gently fry bean curd till golden brown on both sides. Remove from pan.

  • Add remaining oil and reheat. Stir fry pork and mushrooms till meat changes color.

  • Add bamboo shoots, spring onion (scallion), carrots, snow peas and seasoning ingredients. Stir fry briefly, then add water.

  • Add soy sauce and thicken with cornstarch paste.

  • Mix lightly, dish up and serve hot.

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