This vibrant Chinese-style stir-fry delivers a perfect balance of savory, sweet, and spicy flavors. The dish centers on tender dried shiitake mushrooms rehydrated to release deep umami notes, paired with crisp bean sprouts and fiery red chilies. A rich sauce made from oyster sauce and sugar coats the vegetables and rice noodles (beehoon), creating a comforting and hearty meal. The addition of garlic and chye sim (black beans) adds layers of aromatic complexity. Ideal for a quick weeknight dinner or a flavorful vegan option, this recipe comes together in under 20 minutes. Serve it hot with fresh lime wedges to brighten the dish. It pairs beautifully with steamed rice or simply as a standalone savory bowl.
Fried Tofu Sauce
Description
This vibrant Chinese-style stir-fry delivers a perfect balance of savory, sweet, and spicy flavors. The dish centers on tender dried shiitake mushrooms rehydrated to release deep umami notes, paired with crisp bean sprouts and fiery red chilies. A rich sauce made from oyster sauce and sugar coats the vegetables and rice noodles (beehoon), creating a comforting and hearty meal. The addition of garlic and chye sim (black beans) adds layers of aromatic complexity. Ideal for a quick weeknight dinner or a flavorful vegan option, this recipe comes together in under 20 minutes. Serve it hot with fresh lime wedges to brighten the dish. It pairs beautifully with steamed rice or simply as a standalone savory bowl.Ingredients
Directions
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Soak the dried black Chinese mushrooms in 3/4 cup (200 ml) hot water for 10 minutes to soften. Reserve the soaking water.
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Discard the hard stems from the mushrooms and thinly slice the caps.
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Combine the oyster sauce and sugar in a small bowl. Add the sliced mushrooms and mix well. Set aside to marinate for 5 to 10 minutes.
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Halve the small limes (or regular limes) and set aside for serving.
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Heat the oil in a wok over medium heat. Add the garlic and stir-fry until light golden brown, about 1 minute.
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Add the marinated mushrooms and stir-fry for 1 minute.
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Add the carrot (if available) and stir-fry briskly for 10 to 20 seconds.
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Add the softened beehoon (rice noodles) and stir-fry briskly for 1 minute.
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Season with the soy sauces, salt, and pepper. Stir-fry briskly for another minute.
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Add the chye sim (black beans), bean sprouts, and reserved mushroom water. Stir-fry for another 2 to 3 minutes until the vegetables are wilted but still crisp.
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Remove from heat. Serve hot with the thinly sliced red chillies and lime halves on the side.
Nutrition Facts
- Amount Per Serving
- Calories 624.4kcal
- % Daily Value *
- Total Fat 11.0g17%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 10047.0mg419%
- Total Carbohydrate 118.0g40%
- Dietary Fiber 12.1g49%
- Sugars 59.9g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find dried black Chinese mushrooms, you can substitute with fresh shiitake mushrooms. If using fresh, skip the soaking step but still slice the caps.
Chye sim (black beans) adds a salty, fermented depth. If unavailable, you can omit them and increase the soy sauce slightly, though the flavor will be less complex.
Beehoon refers to thin rice vermicelli noodles. Ensure they are soaked and softened before adding to the wok if they are dry.
For a vegan version, ensure the oyster sauce used is mushroom-based or a vegan alternative, as traditional oyster sauce contains oysters.
Do not overcook the bean sprouts to maintain their crunchy texture.
