Stir-fried macaroni with spicy black bean sauce
Overview
I found that the Tongcai in Shandong seems to be a little different from that in Guangdong. The stems are harder, but the shapes of the leaves are different. I often eat this dish in Guangdong, but my mother rarely buys it because she doesn’t know how to eat it. I went shopping that day and saw some on sale. I bought a handful after thinking about it for a long time. When I came back, I stir-fried it with the spicy black bean sauce I brought in Guangdong. It goes very well with rice. My mother also likes it, but I have to remove the harder ones on the stems, otherwise I can’t bite~
Tags
Ingredients
Steps
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Take off the hard stem at the back of Tongcai, clean it and drain it.
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Chop green onions and mince ginger.
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Heat oil in a pan, add a spoonful of spicy black bean paste and stir-fry until fragrant.
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Pour the chopped green onion and minced ginger into the pot and sauté until fragrant.
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Add the macaroni to the pot and stir-fry.
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Stir-fry continuously until the macaroni becomes soft, then add appropriate amount of chicken essence.
