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21 December 2012,04:04 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To prepare vegetarian salted fish: store tube tofu in a freezer until completely frozen.
  • Bring the frozen tofu out off freezer and thaw. Squeeze to dry and reserve only the solid part.
  • Put into a mixing bowl and toss well with light soy sauce and seasoning sauce, leave to marinate.
  • Wash the kales, peel off tough outer skin and cut the stems diagonally to obtain ½ "slices.
  • Cut the leaves in hot boiling water and put aside.
  • Preheat a pan of oil over medium heat until the oil is hot.
  • Fry chopped garlic until golden and fragrant. Add vegetarian salted fish, stir-fry until it smells fragrant and becomes golden.
  • Season to taste with vegetarian oyster sauce, sugar, sweet dark soy souse. Toss to combine.
  • Add kale and water or stock. Cook until everything is done, add hot chilies. Toss lightly and turn off the heat.
  • Dip out into a serving dish and serve.


  • 6 large kales
  • 6 tablespoons Cooking oil
  • 2 teaspoons garlic, coarsely chopped
  • 2 tablespoons vegetarian oyster sauce
  • 1 teaspoon unbleached sugar
  • 1 teaspoon sweet dark soy sauce
  • 100 ml water or vegetable stock
  • 10 hot chilies, crushed
  • Vegetarian salted fish
  • 2 piece tube tofu
  • 4 tablespoons light soy sauce
  • 4 tablespoons seasoning sauce

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