Baby Kaylan Stir-Fry with Tofu and Egg
Ingredients:
- 1 medium bunch of baby kaylan (Chinese broccoli)
- 4 pieces of yellow tofu, diced
- 1 egg, beaten (original recipe uses 2 eggs)
- 3 red curly chilies
- 2 fat bird’s eye chilies
- 1/4 onion (optional, as per original recipe)
- 5 cloves of garlic, minced
- 1 tablespoon Saori oyster sauce
- Salt, sugar, and ground pepper to taste
- A splash of water
Instructions:
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Prepare the Tofu:
- Heat oil in a pan over medium heat. Fry the diced tofu until it is half-cooked and slightly golden. Remove from the pan and drain on paper towels.
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Cook the Egg:
- In the same pan, scramble the beaten egg until cooked. Remove and set aside.
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Stir-Fry the Baby Kaylan:
- In a clean pan, heat a small amount of oil and sauté 3 cloves of minced garlic and a few of the red curly chilies until fragrant.
- Add a splash of water to the pan. Toss in the cleaned and chopped baby kaylan.
- Season with salt, pepper, sugar, and Saori oyster sauce. Cook briefly until the baby kaylan is just tender but still crisp. Adjust seasoning as needed and remove from heat.
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Combine Ingredients:
- Return to the pan with the remaining garlic and chilies. Sauté until fragrant.
- Add the fried tofu and scrambled egg to the pan. Season with a bit more salt, sugar, pepper, and a touch of oyster sauce if desired. Stir well to combine.
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Serve:
- Place the stir-fried baby kaylan on a serving plate and top with the tofu and egg mixture.
- Serve warm and enjoy!
This delightful stir-fry brings together the fresh crunch of baby kaylan, the rich texture of tofu, and the savory taste of scrambled egg, all enhanced by a hint of spicy chili and flavorful oyster sauce. Perfect for a quick and satisfying meal!
