This is a simple and easy stir-fry dish. Deep-fried beancurd stick or beancurd sheet can be added to most stir-fry dishes to enhance the look and taste. It can help to soak up any liquid in the dishes. Preparation: 10 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 250g endive, cut into 5 cm lengths
° 25g deep-fried beancurd sheet or beancurd stick
° 10 carrot slices
° 5 slices young ginger
° 1 tablespoon olive oil
° salt and pepper to taste
Method
1. Heat the oil in a wok. Add the ginger and fry till fragrant.
2. Throw in the endive and stir-fry briskly for 1 minute.
3. Add in the deep-fried beancurd sheet, carrot slices and stir-fry for another minute. Season to taste with salt and pepper.
4. Transfer to a serving dish and serve immediately.
4 comments:
what is this endive veg call in chinese?? cos the endive i seen here is in yellow colour...normally eats with salad...but 1 thing i dun like is the local endive has a slight bitter taste....SF
Hi SF :)
This vegetable, i have a hard time knowning the name. My hubby said it is '”打老婆菜“, not sure how true it is.
From Fairprice, it label as endives.
At Primes Supermarket it is called something like 'pa bai chye' - '怕白菜'.
From the web, endive's images look so different from the one i purchased here. I am still trying to find the actual name.
Cheers :)
Hi Crystal,
> My hubby said it is “打老婆菜”, not sure how true it is.
I heard this name too, in the Hokkien/Teochew version, as many vegetable sellers in the wet market would probably call it, Pak bor chye.
The story goes to say that in ancient China, the wife was given a lot of this vegetable(volumnous) to cook for the extended family. The prepared dish looks little as compared to the volumn given. The husband/MiL became very angry, thinking that the wife/DiL had eaten her fill of the delicious dish.... thus the wife/DiL was beaten up. As it is, the wife/DiL was innocent as this veg shrinks a lot after cooking. Hope this story clarifies your above doubt.
Thank you :) for dropping a note on this. Have a brilliant day!
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