Sautéed Fresh Bean Curd with Shanghai Cabbage (1812)

Recipe for anti-aging, forever young, improve skin complexion

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Sautéed Fresh Bean Curd with Shanghai Cabbage




Improve skin complexion.


  • Frozen Fresh Bean Curd 急凍鮮腐竹– 200 gm (1 pack)
  • Shanghai Cabbage 黃牙白菜 – 300 gm
  • Dried Straw Mushroom 乾草菇 - 40gm (or fresh mushroom - 100 gm)
  • Goji-berry (gou ji zi) 枸杞子 - a handful
  • Minced ginger – one spoon
  • Minced garlic – one spoon
  • Cooking wine - 2 spoons
  • Oyster sauce - 2 spoons

1.  Cut Shanghai cabbage into sections, rinse a couple of times and drain.

2.  Defrost bean curd, rinse and cut into sections. Use a non-stick pan to brown bean curd slightly on both side with a little bit of oil. Finish by add a spoon of cooking wine and follow by a spoon of oyster sauce. Mix and put aside.

3.  Soak mushroom for 5 minutes and rinse.

4.  Warm one spoon of oil in a wok on medium high heat and add ginger and garlic to stir for one minute. Add mushroom and stir for 2 to 3 minutes.

5.   Turn up heat and add cabbage. Stir until cabbage slightly withered. Add one spoon of cooking wine. Add salt, sugar and pepper to taste, mix and cover with lid to cook for about 8 to 10 minutes or to desire softness.

5.   Add bean curd to the cooking. Mix and add the rest of oyster sauce. Cook fo anotherr 5 minutes. Mix one spoon of corn starch with one spoon of water and add the mixture in to thicken the sauce. Sprinkle in one spoon of sesame oil and is done.   


No restriction.


Add a hanfful of goji-berries (presoaked and rinsed) to the cooking for additional heatlh benefits.

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