Vegetables Stir-fry: Iceberg Lettuce with Garlic and Fermented Beancurd

Number of Servings: 4


- 1 iceberg lettuce, chopped

- 1 garlic head, finely chopped

- 3 cubes of fermented beancurd

- 1 tbsp olive oil

Add oil to the pan and sauté garlic and bean curd until aroma. Add lettuce and cook for 5 minutes.

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