Simple Rice Dish for Hot Summer - Stir-Fried Grandmother's Vegetable with Green Pepper, Young Bamboo Shoots, Soybeans, and Dried Tofu

Ingredients: grandmother's vegetable, green pepper, young bamboo shoots, soybeans, dried tofu

Clean and remove the stems and seeds from the green pepper, then shred it for later use. Peel the outer skin of the young bamboo shoots, rinse them, remove the old roots, and slice them into shreds. I bought peeled soybeans to save time, just rinse them. Cut the dried tofu into shreds as well.

Heat the oil in a wok, stir-fry all the ingredients except for grandmother's vegetable together. This is a lazy and effortless way. Of course, if you prefer a crispy texture of green pepper, you can stir-fry it at the end. Keep stirring over medium heat to ensure that all ingredients are coated with oil.

After the shredded young bamboo shoots become tender, add a tablespoon of grandmother's vegetable, a little sugar, and a small amount of light soy sauce. Stir-fry evenly over high heat. If you find it too dry, you can add some water to create a bit of gravy for better taste when served with rice.

This dish can be paired with cold beer as an appetizer or served as a side dish with rice. It also goes well with cold noodles as a topping.