Ingredients
1 block of fermented tofu (mapi doufu), 100 g (about 3.5 oz) napa cabbage heart, 50 g (about 1/4 cup) green soybeans.
Seasonings
5 g minced scallion, 5 g minced ginger, a pinch each of salt and chicken bouillon, 2 teaspoons each of cooking wine and water starch slurry, 100 ml (about 1/2 cup) fresh stock, and 2 tablespoons vegetable oil.
Steps
1. Rinse the green beans, cook them in boiling water until tender, then drain and remove the skins. Wash the Chinese cabbage heart and cut it into small cubes. Cut the fermented tofu into cubes.
2. Place a wok over high heat, add vegetable oil and heat until it reaches 180°C (350°F). Add minced scallions and ginger, stir-frying until fragrant, then add the fermented tofu, green beans, and napa cabbage, and stir-fry briefly.
3. Then add cooking wine, salt, chicken bouillon, and enough fresh broth to bring to a boil and simmer until flavored, thicken with a water and cornstarch slurry, then remove from heat and plate.