© 2017 Ching He Huang. All rights reserved.

Dofu Ru With Gai Lan

  1. Serves : 1
  2. Preparation time 2 Minutes
  3. Cooking time 4 Minutes
per serving

Cals


292.00

Protein (g)


19.60

Carbs (g)


14.00

Sugars (g)


7.60

Fat (g)


18.10

Sat Fat (g)


2.80

Fibre (g)


14.60

Sodium (mg)


1253.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Easy Chinese Home Cooked Dish.

For the stir-fry
  • Garlic 2 small cloves, smashed, peeled and roughly chopped
  • Ginger 1/4 inch piece of fresh root, peeled and sliced into matchstick pieces
  • Birds eye chilli 1 small, sliced
  • Gai Lan 350g, Chinese Broccoli, washed
  • Groundnut oil 1 tablespoon, or peanut oil
  • Cold water Few tablespoons
  • Shaosing rice wine 1 tablespoon
  • Dofu Ru sauce 2 tablespoons
  • Dofu Ru [Fermented soybean curd] 1 cube

Steps

  • Heat a wok over high heat until smoking, then add the groundnut oil.
  • Then add the garlic, ginger and chilli. Stir-fry for a few seconds.
  • Add the Gan Lan leaves to the wok and stir-fry for a minute, tossing it in the wok.
  • Add a few tablespoons of water on the outer edges of the wok to help create some steam to cook the Gai Lan. Season with Shaosing rice wine and cook tossing and stirring for another 2 minutes.
  • Then add the Dofu Ru soybean sauce from the jar and a cube of Dofu Ru. Keep stirring until all the leaves have wilted cooking for less than a minute. Give it a final toss and then serve immediately.
For the stir-fry
  • Garlic 2 small cloves, smashed, peeled and roughly chopped
  • Ginger 1/4 inch piece of fresh root, peeled and sliced into matchstick pieces
  • Birds eye chilli 1 small, sliced
  • Gai Lan 350g, Chinese Broccoli, washed
  • Groundnut oil 1 tablespoon, or peanut oil
  • Cold water Few tablespoons
  • Shaosing rice wine 1 tablespoon
  • Dofu Ru sauce 2 tablespoons
  • Dofu Ru [Fermented soybean curd] 1 cube