煮荤食时不忘加道蔬菜，营养均衡健康吃，活力充沛每一天！
分量：3-4 人份
准备时间：5分钟
煮时：5分钟
材料：
8片/1段 姜（去衣切片）
10片/1段 胡萝卜（去衣切片）
3粒 豆腐卜（切半）
2粒 香菇 （泡软切片）
1把/ 200克 芥兰苗
适量 热水
1汤匙 酱油
少许 盐
2汤匙 油
煮法：
1. 热锅，下姜煸香
2. 加入油，炒匀片刻
3. 下香菇 ，爆炒片刻
4. 加入豆腐卜，胡萝卜和芥兰苗，炒至菜变软
5. 加入热水，酱油和盐，炒匀调味
6. 熄火上碟， 趁热享用
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
SUBSCRIBE TO OUR YOUTUBE CHANNEL
RM6.50 – RM7.50
Stir-Fried Baby Kale with Tofu Puff (Vegetarian) 豆腐卜炒芥兰苗（素）
Course: MainCuisine: ChineseServings
4
servingsPrep time
5
minutesCooking time
5
minutesChinese stir-fried vegetable is so simple, there is no reason not to plate a vegetable when you cook for your family
Ingredients
8 pc ginger (peel off the skin, slice it)
10 pc carrot (peel off the skin, slice it)
3 pc fried tofu puff (cut into halves)
2 pc mushroom (soak and slice it)
200 g baby kale
Some hot water
1 tbsp soy sauce
Some salt
2 tbsp oil
Instructions
- Heat the wok, add in ginger and saute
- Add in oil, fry evenly and quickly
- Add in mushroom and saute quickly
- Add in tofu puff, carrot, baby kale and fry until it softens
- Add in hot water, soy sauce, salt to season
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
Add comment