Steamed Bean Curd Skin With Ginger Sauce

I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses.

• Ready In: 23 mins
• Serves: 2-3

Ingredients

• 1  sheet  dried bean curd skin
• 2  tablespoons  grated ginger
• 1  tablespoon  grated garlic
• 2  tablespoons  finely chopped carrots
• 1  teaspoon soy sauce
• 1⁄2 teaspoon  sesame oil
• 1  teaspoon  vegetable oil (mildly flavored)
• 1  teaspoon sugar
• 1  pinch salt
• 1  pinch pepper
• 10 -11  stalks kale, blanched (Hong Kong kai lan)

• Garnish

• 1  tablespoon  chopped spring onion
• 1  tablespoon  chopped coriander leaves
• 1  tablespoon  chopped red chili pepper

Directions

1. Wet the sheet of beancurd.
2. Fold it 5 or 6 times, then cut it into retangular pieces.
3. Place on a heatproof plate.
4. Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
5. Spoon mixture over beancurd pieces.
6. Steam over rapidly boiling water 2 to 3 minutes or until cooked.
7. Line a serving plate with blanched Hong Kong kai lan.
8. Arrange the steamed beancurd on the green vegetable.
9. Garnish and serve.