Stir-fried vegetables with shredded pepper and fermented bean curd is a classic Cantonese dish that can be ordered no matter if you go to high-end restaurants or food stalls in Guangdong.
Don't underestimate this ordinary home-cooked stir-fry. It is not easy to make it delicious and tender. The secret is that you must stir-fry quickly over high heat to maintain its moisture and color.
Using fermented bean curd to enhance the taste of vegetables is indeed very delicious. On this hot summer day, if you serve it once, it will be swept away in a short while ~~
stir-fried vegetables with shredded pepper and fermented bean curd
By EnidZiemann
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried vegetables with shredded pepper and fermented bean curd
1
Wash the vegetables and pinch them into sections for later use.
2
Shred the red pepper and set aside, beat the garlic into pieces, place the fermented bean curd in a bowl, pour some fermented bean curd juice, and mash it into a paste for later use.
3
Raise the oil pan on high heat, add garlic and saute until the oil is hot, then add shredded red pepper and mashed fermented bean curd and saute until fragrant.
4
Then pour in the vegetables and stir fry quickly. 
5
After frying until the vegetables are soft, sprinkle with salt, chicken essence and sugar to taste.