A hit of red bean curd jazzes up a simple mussel stir-fry.
2 tsp fermented red bean curd (available from Asian grocers)
1 tbsp yellow bean soy sauce (available from Asian grocers)
3 tbsp chicken stock
1/2 tsp sugar
2 tbsp vegetable oil
4 cloves garlic, finely chopped
3 small wild green chillies, finely sliced
2 tbsp shaoxing wine (Chinese rice wine)
1 small red capsicum, diced
2 green (spring) onions, shredded, including some green tops
Wash the mussels in cold water, de-bearding if necessary. Discard any that are open.
Mash the red bean curd with a fork, then stir in the yellow bean soy sauce, stock and sugar.
Heat a wok until just smoking. Add the vegetable oil and, when hot, add the garlic and chillies and stir-fry until fragrant.
Deglaze the wok with the rice wine, then add the mussels and stir-fry for 2-3 minutes.
Add the capsicum and bean-sauce mixture to the wok and toss together.
Cover the wok with a lid or round metal tray and cook for 2-3 minutes, shaking the wok occasionally, until the shells just begin to open.
Use a slotted spoon to transfer the mussels to a bowl.
Return the wok to the heat and simmer the sauce, uncovered, until it reduces and thickens slightly.
Pour the sauce over the mussels and sprinkle with shredded green onion to serve.