Another dish of my childhood memory is this simple stir-fried french beans with tofu and strips of preserved radish (sweet choy po)! For my version, I've added some leftover cabbage and coloured it with some carrots.
I've washed the sweet preserved radish and soak them in water for about 20 minutes before cutting them into strips. Then, I sliced up firm tofu into squares and pan fried both sides in a little oil until browned. Remove and set aside.
Fry up some chopped garlic (can be omitted if you're strict vegetarian) in some oil till fragrant before tossing in the preserved radish and stir. Add in some water, cover wok with a lid and simmer for about 10 mins on low heat or until water almost dry up. This will soften the radish a little but yet retain a little crunch, otherwise your jaw is going get tired from the amount of chewing needed :p
Add in french beans, carrots and cabbage. Stir and add in some oyster sauce and pepper to taste plus a teeny pinch of sugar to bring out the flavour. Only add salt if necessary as the oyster sauce is salty already. Put in the tofu and gently stir till well mixed. Dish up and serve with rice.
some broccoli in this would be nice too, rite? :D
ReplyDeleteMy family's version, uses long beans and everything (beans, choy po, tofu) is diced. We also add shrimp and chinese sausage and sprinkle some roasted peanuts during serving.
ReplyDeletethis looks really healthy with all veggie lah - vegetable is what I am aiming for all my meals now - since I am on a good diet hor :)
ReplyDeletejen @ www.passion4food.ca
yummy babe... I cook something similiar like urs too, difference is i cut everything in cubes and w luncheon meat ^^ taste good too :) i usually go w big bowl of rice with jst that ^^
ReplyDeleteSean, I think you can but so far I've never seen that in this dish. You big fan of broccoli?
ReplyDeletesh, that is another version called chau lup lup which is my fave too!
Jen, yes quite an all rounder with tofu for protein
mel, with luncheon meat? wow nice!