Konjac jelly stir-fry is a common household dish from southwestern China. Konjac jelly, also known as konjac tofu(魔芋豆腐 móyùdòufu) is a specialty of the Tujia people made from starchy konjac roots native to their homelands in the mountainous areas of southwestern China. Konjac jelly is often stir-fried(炒) with various ingredients, typically pickled greens or chili. It can be served cold(涼拌) or hot.

Konjac jelly is also called konnyaku from the Japanese name. If buying in the store, avoid grey Japanese konnyaku which is typically flavored with seaweed. White Japanese konnyaku should work fine.

Recipe

4 servings

Ingredients

• 4 block konjac jelly(魔芋豆腐), sliced (about 32 oz)
• 4 clove garlic, minced
• 4 scallion, chopped
• 4 – 8 mild red and green chili [substitute 2 bell pepper]
• 2 hot red chili(小米辣) (optional)
• 4 tbsp light soy sauce(生抽)
• 4 tbsp water
• ½ tsp salt

Directions

• blanch konjac jelly
• drain
• rinse with cold water
• drain
• saute garlic, scallion, chili
• add soy sauce, konjac jelly
• stir
• add water, salt
• simmer
• serve