Mung Bean Curd with Chili Oil Sauce (Liang Fen, 凉粉)

Name: Mung Bean Curd with Chili Oil Sauce (Liang Fen, 凉粉)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1/2 cup (120 g) mung bean starch; 3 cups water (, divided); 2 tablespoons soy sauce; 1 tablespoon Chinkiang vinegar; 1/4 teaspoon salt; 1 tablespoon sugar; 3 cloves garlic (, sliced); 2 tablespoons homemade chili oil (, including the oil and the chili flakes, or to taste); homemade black bean sauce (*Footnote 1) ((Optional)); Chopped cilantro and/or green onions (, for garnish); A handful of shredded cucumber ((Optional))

Instructions

Prep:20minCook:10min

A traditional Chinese street food that is bursting with the flavors of a savory spicy sauce, liang fen is just what you need to bring a taste of China to your own kitchen this weekend! {Gluten-Free adaptable}To make the dish gluten-free, use rice vinegar (you might need to use a bit more) to replace the Chinkiang vinegar. This recipe is from Xi’an Famous Foods Cookbook by Jason Wang. I made small changes based on my personal preferences, such as increasing the sauce and using cucumber instead of peppers to serve with the bean curd.

Updated at: Thu, 21 Nov 2024 19:05:29 GMT