Doujiang

Fresh-pressed hot soy milk served sweet or savory with vinegar and chili, paired with you tiao or shaobing.

Ingredients

• 1 kg beef sirloin
• 400g jasmine rice
• 2 tsp sliced scallion whites
• 1 tsp white pepper
• 2 tbsp neutral vegetable oil
• 1 cup bamboo shoots, sliced
• a handful of fresh chives, chopped
• a drizzle of black vinegar
• 1 cup pork stock

Instructions

1. 1

   Gather and prep the glutinous rice and firm tofu, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and shiitake mushrooms, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the firm tofu, season with star anise, and cook until just done, about 10 mins.

5. 5

   Warm the glutinous rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the glutinous rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with oyster sauce and finish with a sprinkle of chives.

8. 8

   Serve immediately while everything is warm.

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