There was a time where cooking chinese vegetables as a side dish consist of oyster sauce bak choy, or kai lan. Then I ventured out and started frying broccoli. Then cabbage, then asparagus, mushrooms..so forth.
Thank goodness my eyes started to see other vegetables available in our farmers market. I have grown to experiment and use other kind of vegetables in Chinese cooking. If not, our side dishes were getting a tad too boring. Further, I need to tell you and prove to my parents and grandparents that we are indeed eating our vegetables….. even though we have left home years ago.
One of my favourite is garlic sprouts. It stays fresher in the fridge for a longer period of time and has a nice crunch to it. Recently, I paired it with some tofu and realised how nice both texture goes together. Firm and soft tofu together with garlic sprouts. Quick fry of everything in 10 minutes and side dish done.
Or it could be a main dish itself.
Stir Fry Garlic Sprouts with Tofu
1 bunch of garlic sprouts, washed and chopped in desired length
1 tablespoon of garlic
1 5 spice tofu sliced
1 tablespoon of oyster sauce
2 tablespoon of hua tiao jiu
Saute garlic. Add garlic sprouts. You may need 1/4 cup of water then to prevent veges from drying out. Simmer and add tofu and other sauces. Toss around for 5 minutes. Serve with hot rice.