Perilla, Argyreia leaf stir-fried konjac tofu
Chewy konjac tofu strips, blanched and wok-tossed with garlic, ginger, perilla, and betel leaves in oyster sauce, turn intensely aromatic in the South-China style, a fragrant, low-calorie dish the cook swears beats meat.
Instructions
- 1
I bought a piece of konjac tofu at the tofu stall.
- 2
Cut into thin strips, blanch in boiling water, then drain, rinse, and set aside.
- 3
Chop the garlic and ginger finely; the key to deliciousness is the aroma of the ginger and garlic. If you like it spicy, add a few more pieces.
- 4
Shred the perilla leaves and Cyrtomium leaves and set them aside.
- 5
Stir-fry ginger and garlic in hot oil until fragrant, add the blanched konjac strips and stir-fry evenly, season with oyster sauce before taking it out of the pan, and mix in the shredded leaves before serving.
- 6
This taste is really amazing, even better than meat 😋
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Ingredients
Main Ingredients
- Konjac tofu500g
- Perilla leafto taste
- Herba Ecliptaeto taste
Auxiliary Ingredients
- minced garlicto taste
- Ginger pasteto taste
Seasonings
- Oyster sauce2 spoon