豆腐卜炒芥兰苗（素） Stir-Fried Baby Kale with Tofu Puff (Vegetarian)

份量：3-4 人份
准备时间：5分钟
煮时：5分钟

材料：
8片/1段 姜（去衣切片）
10片/1段 胡萝卜（去衣切片）
3粒 豆腐卜（切半）
2粒 香菇 （泡软切片）
1把/ 200克 芥兰苗
适量 热水
1汤匙 酱油
少许 盐
2汤匙 油

煮法：
1. 热锅，下姜煸香
2. 加入油，炒匀片刻
3. 下香菇 ，爆炒片刻
4. 加入豆腐卜，胡萝卜和芥兰苗，炒至菜变软
5. 加入热水，酱油和盐，炒匀调味
6. 熄火上碟， 趁热享用
Portion: 3-4 pax
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:
8 pc ginger (peel off the skin, slice it)
10 pc carrot (peel off the skin, slice it)
3 pc fried tofu puff (cut into halves)
2 pc mushroom (soak and slice it)
200 g baby kale
Some hot water
1 tbsp soy sauce
Some salt
2 tbsp oil

Steps:
1. Heat the wok, add in ginger and saute
2. Add in oil, fry evenly and quickly
3. Add in mushroom and saute quickly
4. Add in tofu puff, carrot, baby kale and fry until it softens
5. Add in hot water, soy sauce, salt to season
6. Turn off the gas, it’s done!
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Видео 豆腐卜炒芥兰苗（素） Stir-Fried Baby Kale with Tofu Puff (Vegetarian) канала Nanyang Kitchen