Stir-fried Choy Sum with Lard Residue

by Easy to cook

5.0 (1)

Favorite

3

Difficulty

Easy

Time

5m

Serving

2

Stir-fried vegetable heart with lard residue is the most common way to eat in Cantonese cuisine. The aroma of lard residue penetrates into the green heart of the vegetable, reducing the greasy feeling. The vegetable heart is also brighter and more attractive due to the addition of oil residue. , The two ingredients complement each other. Very tasty!

Ingredients

Stir-fried Choy Sum with Lard Residue

1. Soak the choy sum for a while, pick and wash

2. Peel the garlic cloves, smash them, and remove the lard residue

3. Wash the choy sum, pick up, and drain the water

4. Heat the pan, add garlic and sauté

5. Add lard residue

6. Pour the choy sum and stir fry quickly on high heat

7. Stir-fry until the heart of the cabbage is soft, add salt and chicken noodles, stir-fry evenly

Tips:
The stir-frying should keep the high heat and stir fry quickly, and do it in one go. Don't cover the pot in the middle.

Comments

Sign in to comment

Similar recipes

Seasonal Vegetable Noodle Soup recipe

Seasonal Vegetable Noodle Soup

Noodles, Choy Sum, Dried Fungus

Seasonal Vegetables Soaked in Gold and Silver Eggs recipe

Seasonal Vegetables Soaked in Gold and Silver Eggs

Choy Sum, Salted Egg, Preserved Egg

Tofu Mixed Grains and Boiled Seasonal Vegetables recipe

Tofu Mixed Grains and Boiled Seasonal Vegetables

Tofu, Oat, Barley

Knorr Pork Vermicelli and Seasonal Vegetable Stew recipe

Knorr Pork Vermicelli and Seasonal Vegetable Stew

Pork, Lotus Root, Carrot

Pasta with White Jade Mushroom Soup recipe

Pasta with White Jade Mushroom Soup

Spaghetti, Knorr Soup Po, White Jade Mushroom

Fish Balls in Clear Soup recipe

Fish Balls in Clear Soup

Herring, Shiitake Mushrooms, Choy Sum

Pumpkin Fried Rice recipe

Pumpkin Fried Rice

Doggum, Choy Sum, Pumpkin

Shrimp Soup recipe

Shrimp Soup

Shrimp, Carrot, Fungus