Beancurd Sticks Simmered with Chili Bean Paste
- 8 ounces beancurd sticks, soaked in water for a a few hours
- 2 tablespoons cooking oil
- 2 to 3 tablespoons Sichuanese chili bean paste
- 3 cups low sodium chicken or vegetable broth or water
- 2 tablespoons Shaoxing rice wine or dry sherry
- 1 teaspoon dark soy sauce
- 1/2 teaspoons crushed Sichuan peppercorns
- 1 star anise pod
- Kosher salt
- Chopped cilantro and scallions to garnish
- Produce
- Cilantro and scallions (1)
- Sichuanese chili bean paste (2 tablespoons)
- Condiments
- Soy sauce, dark (1 teaspoon)
- Cooking & Baking
- Cooking oil (2 tablespoons)
- Kosher salt (1)
- Sichuan peppercorns (1/2 teaspoons)
- Star anise pod (1)
- Drinks
- Chicken or vegetable broth or water, low sodium (3 cups)
- Beer, Wine & Liquor
- Shaoxing rice wine or dry sherry (2 tablespoons)
- Other
- 8 ounces beancurd sticks, soaked in water for a a few hours
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 19, 2012 (4 months ago).
15 people saved this recipe.
