This EZCR [easy Chinese recipe] is suitable for vegans and non-vegans who would like to add a meatless dish to a meal together with some meat dishes.
A dish with simple ingredients and easy cooking method yet tasty with rice or porridge.
Ingredients
[serves 2-3]
1 strip processed vegetarian intestine – sliced
1-2 stalks preserved leafy mustard [kiam chye] – soaked and cut thin strips
Some shredded ginger
1 red chilli – cut strips
1 tbsp cooking oil
½ tbsp fine preserved soya bean paste tau cheong]
Seasoning
½ tbsp sugar to taste
Some sesame oil
[serves 2-3]
1 strip processed vegetarian intestine – sliced
1-2 stalks preserved leafy mustard [kiam chye] – soaked and cut thin strips
Some shredded ginger
1 red chilli – cut strips
1 tbsp cooking oil
½ tbsp fine preserved soya bean paste tau cheong]
Seasoning
½ tbsp sugar to taste
Some sesame oil
- Pan fry kiam chye without oil in a non-stick wok for several minutes. Dish out.
- Using the same wok, heat oil to sauté vegetarian intestine slices for 1-2 minutes. Dish out.
- Add a little extra oil to sauté ginger, chillies and tau cheong until aromatic, add in the kiam chye and sugar. Stir to mix well and add in some water. Bring to boil and simmer until vegetables are tender.
- Lastly add in fried 'intestines', simmer for awhile to allow the 'intestines' to absorb the flavour of this dish.
- Off heat and drizzle in some sesame seed oil before dishing out to serve.
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