Soy Bean/Pickled Mustard Green/Bean Curd Salad
繁體中文

Ingredients

Pickled mustard greens 1 cup Frozen soy bean 1/2 cup Dried Bean curd (cut into tiny dices) 1/2 lb (225g) Garlic (minced) 2 clove Red Chili pepper (sliced) 1 each Cooking oil 1 Tbs Basic dressing (light) 1/2 portion

Instructions

1.	Prepare the Basic dressing (light). Adjust the quantity of the salt based on the saltiness of the pickled mustard greens.
2.	Place dried bean curd in a heated non-stick pan; sauté until lightly brown. Set it aside. Add pickled mustard greens and soy beans to the same pan; sauté until the liquid is evaporated. Set them aside.
3.	Place 1 tbs. of oil, garlic and chili pepper in the same pan; sauté until aromatic. Add the Basic Dressing (Light) and bean curd; sauté for 1 minute.
4.	Mix in the mustard greens and soy beans; sauté for another minute. Set the mixture aside to cool down then store it in the refrigerator for at least 1 hour. Serve cold.

涼拌毛豆雪菜豆乾
ENGLISH

材料

雪裡紅 1 杯 冷凍毛豆 1/2 杯 豆乾 (切小丁) 1/2 磅 (225克) 大蒜 (切末) 2 瓣 紅辣椒 (切片) 1 根 食用油 1 大匙 基本涼拌醬(淡) 1/2 份

做法

1.	準備基本涼拌醬(淡)。請依照雪里紅的鹹度調整鹽的份量。
2.	不沾鍋燒熱，放進豆乾丁用中火炒到金黃。盛出備用。原鍋加入雪裡紅和毛豆拌炒到水份收乾，盛出備用。
3.	原鍋加入1大匙油，大蒜和紅辣椒爆香。倒入基本涼拌醬和豆乾拌炒1分鐘。
4.	後放進雪里紅和毛豆再炒1分鐘。等炒好的材料冷卻後放進冰箱冷藏至少1個小時。

最後更新 (Last Update): 12/31/2020
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