Bean Curd Skin with Cantonese Black Bean Sauce

Bean curd skin, or yuba, is a by-product of the tofu-making process. When making a big batch of tofu, a "skin" forms on the top, which is removed, dried, and packaged. The bean curd skin can be found in sticks or sheets (which can be rolled up after soaking to get a similar effect as the sticks).

4-6 bean curd skin sticks

2 TB peanut oil
1 TB fermented black beans
1 TB garlic, chopped
1 TB fresh red chilis, chopped
1 tsp. ginger, grated

1/2 cup vegetable stock
1 TB vegetarian oyster sauce
1 TB soy sauce
1 tsp. dark soy sauce
2 TB Shaoxing wine
1 tsp. sugar
1/2 tsp. Chinese brown bean sauce

1 onion, thinly sliced
1 green pepper, thinly sliced
2 scallions, thinly sliced

1 tsp. cornstarch dissolved in 2 tsp. cold water

Combine vegetable stock, vegetarian oyster sauce, soy sauces, wine, and sugar and set aside. Soak bean curd sticks in water until softened. Cut off tough ends, if necessary, and cut into 1" lengths. Rinse black beans with water to remove excess salt. Heat oil in wok and stir-fry garlic, ginger, chilis, and black beans for 30 seconds. Add onion and green pepper and stir-fry 4-5 more minutes. Add bean curd stick pieces and stir-fry until they are lightly browned, about 2 minutes. Add scallions and combined sauce ingredients. Add cornstarch mixture and heat until the sauce bubbles and thickens. Serve with rice.