6 oz. bean curd
1 cup vegetable oil.
6 oz. Greens.
Salt to taste.
1 tbsp. Powdered dried hot chilis.
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1/2 cup clear broth.
1. Dice bean curd. Heat oil in a pan over a high flame and stir-fry until the bean curd turns yellow.
2. Minced the greens, put them in a bowl and add salt (about one teaspoon), and stir well. Two hours later, squeeze water out of the greens and they are ready for use.
3. Heat 1 tbsp. Oil over high flame, add chili powder, minced ginger, greens and saute. Add broth, bean curd, salt and simmer until the stock dries. Transfer to a dish and serve.