Spicy Sautéed Garlic Shoots and Atsu-age

Name: Spicy Sautéed Garlic Shoots and Atsu-age
Yield: 3 servings
Cuisine: American
Ingredients: 1 pack Garlic shoots; 1 Atsuage; 1/2 tsp Doubanjiang; 1 tsp Soy sauce; 1/2 tbsp Sugar; 1 tbsp Vinegar; 1 tbsp Oyster sauce; 2 tbsp Water

cookpad.japan @cookpad_jp

In the winter, my hands get so chapped that I have trouble rinsing delicate vegetables. I came up with this dish using easy to rinse veggies.

It's also great with a bit of maitake mushrooms and pork belly. Recipe by Setsubunhijiki

In the winter, my hands get so chapped that I have trouble rinsing delicate vegetables. I came up with this dish using easy to rinse veggies.

It's also great with a bit of maitake mushrooms and pork belly. Recipe by Setsubunhijiki

cookpad.japan @cookpad_jp

In the winter, my hands get so chapped that I have trouble rinsing delicate vegetables. I came up with this dish using easy to rinse veggies.

It's also great with a bit of maitake mushrooms and pork belly. Recipe by Setsubunhijiki

In the winter, my hands get so chapped that I have trouble rinsing delicate vegetables. I came up with this dish using easy to rinse veggies.

It's also great with a bit of maitake mushrooms and pork belly. Recipe by Setsubunhijiki

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Ingredients

3 servings

1pack Garlic shoots
1Atsuage
1/2 tspDoubanjiang
1 tspSoy sauce
1/2 tbspSugar
1 tbspVinegar
1 tbspOyster sauce
2 tbspWater

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Steps

1

Cut garlic shoots into 5-cm lengths, and the atsu-age into bite sizes. Combine the doubanjiang and water.
2

Heat vegetable oil in a frying pan, fry the atsu-age until golden brown, then push them to the side of the pan. Add the garlic shoots to the pan and sauté.
3

Add the seasonings and coat evenly.