Steamed Bean Curd Skin With Ginger Sauce

• 1 sheet dried bean curd skin
• 2 tablespoons grated ginger
• 1 tablespoon grated garlic
• 2 tablespoons finely chopped carrots
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon vegetable oil (mildly flavored)
• 1 teaspoon sugar
• 1 pinch salt
• 1 pinch pepper
• 10 -11 stalks kale, blanched (Hong Kong kai lan)
• Garnish
• 1 tablespoon chopped spring onion
• 1 tablespoon chopped coriander leaves
• 1 tablespoon chopped red chili pepper

1. Wet the sheet of beancurd.
2. Fold it 5 or 6 times, then cut it into retangular pieces.
3. Place on a heatproof plate.
4. Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
5. Spoon mixture over beancurd pieces.
6. Steam over rapidly boiling water 2 to 3 minutes or until cooked.
7. Line a serving plate with blanched Hong Kong kai lan.
8. Arrange the steamed beancurd on the green vegetable.
9. Garnish and serve.

curd skin, ginger, garlic, carrots, soy sauce, sesame oil, vegetable oil, sugar, salt, pepper, stalks kale, spring onion, coriander leaves, red chili pepper

Taken from www.food.com/recipe/steamed-bean-curd-skin-with-ginger-sauce-67086 (may not work)