Greetings to everyone. This time, the dish I'd like to share is a fragrant and tasty stir-fried sliced bean curd wrapped in kale leaves.

Ingredients

  • Bean curd, 16 oz
  • Vegetable oil, 2 tablespoons
  • Red chili, half (thinly sliced)
  • Long beans, about 12 tablespoons worth (cut into half-inch lengths)
  • Shallot, half (thinly sliced)

  • Kale leaves, one full plate
  • Eggs, 2
  • Salt and ground pepper, a little
  • Fish sauce, 3 tablespoons and brown sugar, 2½ teaspoons
  • Garlic, 4 cloves (thinly sliced), thinly sliced ginger, 4 teaspoons, and chili powder, half a teaspoon

Step-by-step preparation

1. Break up the bean curd using chopsticks or your hands.

2. Heat a pan and add oil. Once the oil is hot, add the crumbled bean curd and fry for about 5 minutes.

While the bean curd is frying, in another pan, fry the 2 eggs half-fried.

3. Into the bean curd pan, add the fish sauce, brown sugar, garlic, ginger, and chili powder. Then add the red chili, long beans, and shallot, and stir-fry evenly for about 5 minutes.

4. Once the vegetables are cooked, add salt and ground pepper, and taste to adjust the seasoning.

5. Then turn off the heat. Cover with the kale leaves and stir-fry evenly until wilted.

Now you have a fragrant and delicious stir-fried sliced bean curd wrapped in kale leaves.

Serve it on a plate of rice, top with the half-fried egg, and enjoy it deliciously.

Source: Drivemehungry.com