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Spicy Sauteed Garlic Shoots and Atsu-age



Cut garlic shoots into 5-cm lengths, and the atsu-age into bite sizes.
Combine the doubanjiang and water.
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 saute.
Add the seasonings and coat evenly.