Stir-fried Purslane with Dried Tofu Skin
Wild purslane, with its pleasant lemony tang, is quickly stir-fried with chewy dried tofu skin, garlic and red chili for a simple, rustic summer dish that celebrates garden-fresh flavor.
Instructions
- 1
Select good purslane, rinse it clean, and drain the water.
- 2
Cut into one-inch sections and set aside.
- 3
Soak the dried tofu skin in warm water until softened, then squeeze dry and set aside.
- 4
Minced garlic and red chili peppers, set aside.
- 5
Heat the pan and add an appropriate amount of oil, then add garlic and chili to stir-fry until fragrant. Next, add purslane and tofu skin, season with a little salt and soy sauce, and stir-fry a few times until done.
- 6
Serve immediately after cooking.
- 7
Fresh and delicious.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- Purslane一小把
- Dried tofu skin一小把
Auxiliary Ingredients
- Garlica pinch
- Red chili pepper六个
Seasonings
- Canola oilto taste
- Salta pinch
- light soy saucea pinch