I saw a photo of the stir-fried watercress with preserved beancurd at The Urban Vegan’s blog. I had used preserved chilli beancurd to stir-fry romaine and why didn’t I think of using it to stir-fry watercress? Well I gave it a try and here is the recipe – simple and easy. Preserved chilli beancurd can be use to stir-fry sweet potato leaves, spinach too.
Preparation: 5 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 200g watercress
° 1 slice ginger, finely chopped or shredded
° ¾ tablespoon vegetable oil
° 2 cubes preserved chilli beancurd or preserved beancurd, mashed
° 1 fresh red chilli padi, sliced
° dash sesame oil (optional)
Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Stir in the mashed preserved bean curd and fry for less than half a minute.
3. Add the watercress and stir-fry briskly for a moment or 1-2 minutes. Throw in the red chilli and sprinkle some sesame oil.
4. Transfer to a serving dish and serve immediately.
Ingredients (serves 2)
° 200g watercress
° 1 slice ginger, finely chopped or shredded
° ¾ tablespoon vegetable oil
° 2 cubes preserved chilli beancurd or preserved beancurd, mashed
° 1 fresh red chilli padi, sliced
° dash sesame oil (optional)
Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Stir in the mashed preserved bean curd and fry for less than half a minute.
3. Add the watercress and stir-fry briskly for a moment or 1-2 minutes. Throw in the red chilli and sprinkle some sesame oil.
4. Transfer to a serving dish and serve immediately.
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