Stir-fried starch jelly

Name: Stir-fried starch jelly
Yield: 2
Ingredients: 500 g Cooked, set pea-starch jelly; 10 ml Corn oil; 10 g Minced garlic; 15 g Scallion; 15 g Vegetarian fermented bean paste; 20 ml Light soy sauce; 10 ml Dark soy sauce; 5 g Thirteen-spice powder; 15 g Medium-coarse chili flakes (optional); 20 ml Drinking water for sauce; A little to taste Salt (optional); Top up a little if needed Extra hot water

Cut cooked starch jelly into cubes and heat gently in a garlic and fermented-bean sauce.

~20 minestimated time2servings5clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Check and cut the jelly
Keep jelly chilled as labeled and confirm it is already cooked. Cut it into evenly sized small cubes, wash and chop scallion and mince garlic.
Look for
The jelly is cooked and evenly cubed and aromatics are ready.
Knife work ↗
02
Fry garlic and bean paste gently
Warm oil over low heat, fry garlic briefly and add bean paste until fragrant. Keep both from blackening; remove the pan from heat if it becomes too hot.
Look for
The bean-paste oil is fragrant and garlic unburnt.
Stir-frying & sautéing ↗
03
Coat and add sauce water
Gently add jelly, push with a spatula and mix in both soy sauces, spice and optional chili. Add the listed sauce water without vigorous tossing that breaks the cubes.
Look for
The jelly is evenly colored and mostly intact.
Seasoning ↗
04
Heat through and lightly reduce
Gently heat over low heat, adding a little hot water if the pan dries. Refrigerated cooked jelly should reach 74°C throughout; a brief toss alone is insufficient. Once a thin sauce coats the cubes, taste and add optional salt only if needed.
Look for
The jelly reaches 74°C through the center with a thin coating of sauce.
Simmering ↗
05
Finish with scallion
Gently mix in scallion, turn off the heat, plate and cool slightly before eating.
Look for
The jelly cubes are intact and soft with reddish-brown sauce and scallion.
Seasoning ↗

Recipe sources & image information

Adapted from HowToCook / 炒凉粉 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.