Garlic chive stir-fry😋
Sharing another way of cooking my veggies at home for your Friday dish.🤩 Stir frying using a big wok with open flame gives veggies an immense flavor. (Pan for me😉)
Not much seasoning needed actually, salt, a little soy sauce, oil and veggie stock will do the trick.
Give this dish a try and check out @food52 ‘s article to learn more about this herb – written by @lindsayjeanhard
Recipe (serves 2-3)
~ 1lb of garlic chive (got them at local Asian market)
~ 1/2 cup of chopped pressed tofu, cut into thin strips or *see below
~ 1/2 cup of veggie stock
~ 1 teaspoon minced garlic or ginger (optional)
~ 1 Thai chili
~ soy sauce to sauté tofu
~ your favorite cooked grain, used brown rice
Wash garlic chive and cut into 2″sections. In a heated non-stick pan with little oil, sauté tofu strips and season with 1 teaspoon soy sauce, spoon out and set aside.
Using the same pan, turn heat to high, add 1 teaspoon oil and quickly sauté garlic/ginger until fragrant, add chives, tofu and chili.
Stir fry for few seconds until chives are coated with oil, then add veggie stock. Let simmer until chives absorbed most stock and season with salt.
Serve immediately with cooked grain.
Isn’t it simple😊? Hope you like this dish and have a wonderful🌱 Thursday. *Sub: You may use 1/2 block of firm tofu, drained and cut into thin strips. Pan fry until golden brown and season with soy sauce or salt.
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Reposted from @woon.heng