Steamed Bean Curd Skin With Ginger Sauce - cooking recipe

Ingredients

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

Preparation

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