Stir-fried Choy Sum with Lard Residue

Stir-fried Choy Sum with Lard Residue

by Easy to cook

5.0 (1)
Favorite

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

Stir-fried Choy Sum with Lard Residue recipe

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

Stir-fried Choy Sum with Lard Residue recipe

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

Stir-fried Choy Sum with Lard Residue recipe

4. Heat the pan, add garlic and sauté

Stir-fried Choy Sum with Lard Residue recipe

5. Add lard residue

Stir-fried Choy Sum with Lard Residue recipe

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

Stir-fried Choy Sum with Lard Residue recipe

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

Stir-fried Choy Sum with Lard Residue recipe

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.

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