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1 tablespoon
4
cloves
3
slices
2
1
teaspoon
Garnishing
2
1
Sauce
2
squares
1/2 teaspoon
1
teaspoon
1
teaspoon
60 ml
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Cooking oil
Garlic, smashed and peeled
Ginger, shredded
Medium silk squash, peeled, cut in half lengthwise,
then sliced into 1 cm slices at an angle
Cornstarch, dissolved in 2 tablespoons water
Spring onions (scallions), cut into 2 cm lengths
Red chili, sliced
Sichuan fermented beancurd
Salt
Sugar
Sesame oil
Water
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Method :
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Combine all the sauce ingredients,
stirring to break up the beancurd, then set aside.
-
Heat the oil in a wok until smoking hot,
then fry the smashed garlic cloves and ginger for 30 seconds
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Add the squash, stir fry 1 to 2 minutes,
then stir in the sauce.
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Cover, lower heat, and simmer until soft,
about 4 to 5 minutes (check after 4 minutes, if all the water is
evaporated, add a little more to prevent sticking).
-
Add cornstarch and water mixture to the
squash, stir to incorporate, cover and simmer 1 more minute for
cornstarch to thicken.
-
Garnish with spring onion and chili.
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