Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and slice two green plantains into 0.5-inch thick rounds.

2. 2

   In a small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon Shaoxing rice wine, 1 teaspoon sesame oil, 1 teaspoon sugar, and 0.5 cup chicken or vegetable broth to create the sauce.

3. 3

   Heat 2 tablespoons cooking oil in a large wok or skillet over medium-high heat.

4. 4

   Add 4 minced large cloves garlic, 1 inch grated ginger, and 0.25 cup rinsed and chopped dried fermented black beans to the hot oil, stir-frying for one minute until fragrant.

5. 5

   Add the sliced 0.5-inch thick plantain rounds and 1 cup halved firm tofu puffs to the wok, stir-frying for 3-4 minutes until the plantains begin to soften.

6. 6

   Pour the prepared sauce mixture into the wok and bring it to a simmer, allowing it to cook for 5-7 minutes until the plantains are tender.

7. 7

   Stir in the cornstarch slurry, made from 2 tablespoons cornstarch dissolved in 3 tablespoons water, and cook for one minute until the sauce thickens.

8. 8

   Garnish with 2 sliced scallions before serving this savory stir-fry.