Baby Kaylan Stir-Fry with Crispy Tofu and Savory Egg

Baby Kaylan Stir-Fry with Tofu and Egg

Ingredients:

• 1 bunch of baby kaylan (Chinese broccoli), cleaned and chopped
• 4 pieces of yellow tofu, cubed
• 1 egg, beaten (original recipe calls for 2 eggs)
• 3 red curly chilies
• 2 fat bird’s eye chilies
• 1/4 of an onion (optional)
• 5 cloves of garlic, crushed
• 1 tablespoon oyster sauce (such as Saori)
• Salt, sugar, and ground black pepper, to taste
• A splash of water

Instructions:

1. Prepare the Tofu:

   • Heat oil in a pan and fry the tofu cubes until they are halfway cooked. Remove them from the pan and drain on paper towels.

2. Cook the Egg:

   • In the same pan, scramble the beaten egg until fully cooked. Set aside.

3. Stir-Fry the Vegetables:

   • In a new pan, heat a bit of oil and sauté 3 cloves of garlic and some of the red chilies until fragrant.
   • Add a splash of water and then the chopped baby kaylan. Season with salt, sugar, and ground black pepper, and stir in the oyster sauce. Adjust the seasoning to taste.
   • Stir-fry the baby kaylan until it is just tender but still crisp.

4. Combine Ingredients:

   • Transfer the cooked baby kaylan to a serving plate.
   • In the same pan used for the baby kaylan, sauté the remaining garlic and chilies until aromatic. Add the tofu and scrambled egg. Season with a bit of salt, sugar, pepper, and a touch of oyster sauce. Adjust seasoning as needed.

5. Serve:

   • Pour the tofu and egg mixture over the cooked baby kaylan.
   • Serve immediately while hot.

Enjoy this vibrant and fresh dish as a delightful addition to your meal!