Ingredients
200 g dried tofu, 100 g tribute vegetable (a type of crisp green vegetable), 50 g red bell pepper strips.
Seasonings
30 g dried chili flakes, 10 g each of shredded scallion and shredded ginger, 1/2 teaspoon each of salt, ground white pepper, and sesame oil.
Steps
1. Soak the dried tribute vegetable (a type of green stem vegetable) until rehydrated, wash, cut into sections, blanch in boiling water, then remove and rinse under cold water; shred the dried tofu, blanch briefly, and drain.
2. Heat sesame oil in a wok until hot, add shredded ginger and stir-fry until fragrant, then add dried chili flakes and fry until aromatic, then pour into a bowl.
3. Place the dried mustard green stems, shredded dried tofu, and red bell pepper strips in a bowl. Add shredded scallions, salt, ground white pepper, and chili oil, then toss well to combine.