Black Bean Sauce Yong Tow Foo
Ingredients:
Fish paste, defrost
Dash of sesame oil
5 okras, top stem cut off
2 red bell peppers
2 green bell peppers
Tofu puffs
2 tablespoons oil
2 garlic, finely minced
1 tablespoon classic black bean sauce
Scallion, cut into rings
Sauce Mixture：
6 tablespoons water
1/2 teaspoon cornstarch
1 teaspoon sugar
Salt to taste
Dash of white pepper
Dash of sesame oil
Instructions:
1. Add the sesame oil and white pepper into the fish paste, stir to combine well.
2. Clean and rinse the okras and red chilies. Cut a slit in the middle of the okra to allow an opening to stuff fish paste inside.
3. For the red and green bell peppers, cut a slit down the middle of the red bell peppers, deseeded. Cut the tofu puffs in the middle.
4. Combine and stir all the ingredients in the Sauce Mixture, set aside.
5. Using a butter knife, stuff the fish paste inside the okras, red and green bell peppers as well as tofu puffs.
6. Heat up a skillet and add 1 tablespoon of oil. One heated, arrange all the yong tow food in one layer and lightly pan-fry the yong tow foo on both sides so the surface is slightly browned. Transfer the pan-fried yong tow foo onto a plate.
7. Add the remaining 1 tablespoon of oil into the skillet. Add the garlic and stir-fry until aromatic, then follow by the fermented black beans. Stir until you smell the aroma of the black beans.
8. Then, transfer the yong tow foo into the skillet. Add the Sauce Mixture and stir to combine well.
9. As soon as the sauce thickens and the yong tow foo is nicely coated with the sauce, add the scallion, dish out and serve immediately.
