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- Stir Fried Kale with Vegetarian Salted Fish
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PrintSTIR FRIED KALE WITH VEGETARIAN SALTED FISH
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To prepare vegetarian salted fish: store tube tofu in a freezer until completely frozen.
- Bring the frozen tofu out off freezer and thaw. Squeeze to dry and reserve only the solid part.
- Put into a mixing bowl and toss well with light soy sauce and seasoning sauce, leave to marinate.
- Wash the kales, peel off tough outer skin and cut the stems diagonally to obtain ½ "slices.
- Cut the leaves in hot boiling water and put aside.
- Preheat a pan of oil over medium heat until the oil is hot.
- Fry chopped garlic until golden and fragrant. Add vegetarian salted fish, stir-fry until it smells fragrant and becomes golden.
- Season to taste with vegetarian oyster sauce, sugar, sweet dark soy souse. Toss to combine.
- Add kale and water or stock. Cook until everything is done, add hot chilies. Toss lightly and turn off the heat.
- Dip out into a serving dish and serve.
INGREDIENTS
- 6 large kales
- 6 tablespoons Cooking oil
- 2 teaspoons garlic, coarsely chopped
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoon unbleached sugar
- 1 teaspoon sweet dark soy sauce
- 100 ml water or vegetable stock
- 10 hot chilies, crushed
- Vegetarian salted fish
- 2 piece tube tofu
- 4 tablespoons light soy sauce
- 4 tablespoons seasoning sauce
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