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This is a popular dish served in most restaurant here . Sans tofu .
I made this kind of dish from to time but without using this preserved kale in olive oil . 'tis the first time that I used this condiment -but not the first time to try it as some noodle shop add it as a garnish to their noodles - and was quiet surprised how it transformed my same ol' same ol' stir fried string beans to something much more appetizing .
When you open the bottle you might say ekkkkk as the color's beyond description heh ! but it smells okay .
Omit , substitute and adjust , your choice .
100 grams ground pork
1 block firm tofu , wipe dry , cubed and sprinkle with cornstarch before frying
1 tsp finely chopped ginger
1 clove garlic , minced
1 shallot , sliced
2 tsp preserved kale in olive oil
1/4 tsp chicken powder , optional
2 tsp chili bean sauce
1/2 tsp sugar
1 tsp oyster sauce
1 tsp cornstarch , 5 tablespoon water , 1 tsp light soy sauce and a dash of ground white pepper mix together
* Add some oil in a pan , stir fry beans until wrinkled and soft . Transfer to a plate ; keep warm .
* In the same pan , add a little bit more oil , fry shallot until transparent , add in garlic and ginger , stir fry until fragrant . Add in the pork , fry until lightly brown , season with chicken powder , sugar and a dash of ground white pepper . Add in the beans and tofu . Stir well ; add in the chili bean sauce and preserved kale sauce , mix thoroughly ; pour in the cornstarch mixture . Mix well until sauce thickens , give another good stir . Dish up . Serve warm and with rice .
Preserved kale in olive oil