Stir-Fried Romaine with Preserved Chilli Bean Curd
I had this dish – Stir-Fried Romanine (Cos Lettuce) with preserved chilli bean curd in one of the vegetarian eateries in Ipoh, Malaysia. Besides eating romaine raw or stir fried with garlic/ginger and drizzle with light soy sauce, this is another way to cook this vegetable. Here is the recipe which I have reinvented. Just do not over cook it and serve immediately is the best way to eat this dish.
Preparation: 5 mins, Cooking time: 3 mins
Ingredients (serves 2)
° 250g-300g romaine (cos lettuce)
° 1 slice ginger or 1 clove garlic, finely chopped
° 1 tablespoon olive oil
° 1-1½ cubes preserved chilli bean curd or preserved bean curd, mashed
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Stir in the mashed preserved bean curd and fry for less than half a minute.
3. Throw in the Romaine and stir-fry briskly for 1-2 minutes. Transfer to a serving dish and serve immediately.