Stir-fried String Beans with Tripe

Name: Stir-fried String Beans with Tripe
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Tripe; 500g green beans; 25g green pepper; 25g Red pepper; 15g garlic; 10g Tempeh; Some oil; 1 tablespoon salt; 1 tablespoon Sugar; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I only ate some tripe yesterday, and today I ate it again. LG protested and asked why I didn’t change the pattern. The cat said, I blame the weather, it made people crazy, and I really didn’t want to go to the market to buy it. Vegetables are available at home and can be quickly made into dishes, which is the rest of the tripe. Fortunately, people are not entangled. As long as they are dishes that can be served, they will be charged as they are.
Stir the scorched green beans with two small chili peppers, pour a few tempeh, and then put the just-made beef tripe in the marinade and stir-fry together. The extremely rich dishes are served on the table hotly!

Stir-fried String Beans with Tripe

1. Remove the old tendons of the kidney beans, fold them into sections, cut the tripe into strips, cut the green and red peppers into small sections, and smash the garlic into pieces.

Stir-fried String Beans with Tripe recipe

2. Heat the pan, add a little oil, and stir-fry the green beans.

3. Stir until 8 mature, and the epidermis is wrinkled and ready for use.

4. Continue to add a little oil, add garlic and saute, add tripe and stir fry.

5. Set aside a little bit in the middle of the pot, add the green and red peppers and tempeh and stir fry until fragrant.

6. Then turn the green beans that have been stir-fried before back into the pot and stir fry

7. Add appropriate amount of salt, sugar, light soy sauce, oyster sauce, etc.

8. Stir-fry over high heat, then serve.

Tips:
1. String beans contain small poisons. They must be thoroughly fried before they can be eaten. When stir-frying, the heat can be slightly lower. Don't worry, slowly stir until it is burnt and fragrant. The taste is the best.
2. When sauteing the tempeh, the fire should not be too high, so as not to burn, and make the dishes have a bitter taste.