2 pieces dry bean curd, 100 g
celery stem, 80 g
2 fresh red chili
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
1. Split the celery stems into sections. Wash the celery and then cut into strips. Place on a plate.
2. Wash the dry bean curd and then cut into strips. Put into a separate plate.
3. Cut the red chili in the middle into halves, remove the seeds. Wash them well, cut into shreds again and put on a plate.
Step 1: Place a wok over high heat until hot. Add some cooking oil, swirling to coat all sides. Add in red chili shreds, and stir-fry for about 10 seconds. Then add celery and dry bean curd strips. Stir-fry for 3-4 minutes when it is 90% cooked.
Step 2: Add the salt, pepper powder and sesame oil. Stir-fry for another 10 seconds. Turn off the heat.
Remove the celery and dry bean curd from the wok, and arrange on a porcelain plate.
Tips: If you are a tofu lover, you can also try Home-style Tofu or Mapo Tofu