Mung Bean Curd with Chili Oil Sauce (Liang Fen, 凉粉)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Chinese street food made from mung bean starch with a savory-spicy chili oil sauce, accented with black beans, garlic, and cucumber. Slippery, cooling, and boldly flavored.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup (120 g) mung bean starch
- 3 cups water (, divided)
- 2 tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 3 cloves garlic (, sliced)
- 2 tablespoons homemade chili oil (, including the oil and the chili flakes, or to taste)
- homemade black bean sauce (*Footnote 1) ((Optional))
- Chopped cilantro and/or green onions (, for garnish)
- A handful of shredded cucumber ((Optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 633mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 50mg
- Calcium
- 13mg
- Iron
- 0.32mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 633MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.