Stir-fried green peppers and bamboo shoots with curry

 

[Ingredients for 2 servings]

- 3 bell peppers

- 100g boiled bamboo shoots

- 2 deep-fried tofu (atsuage)

- 1 piece of grated ginger

- 50ml water

- A pinch of salt and pepper

- 1 tablespoon salad oil

<Seasonings>

- 2 teaspoons curry powder

- 1 teaspoon soy sauce

- 1 teaspoon sugar

- 1 teaspoon granulated chicken stock powder

[Preparation]

- Cut the bell peppers in half lengthwise, remove the stems and seeds, and cut into bite-sized pieces.

- Slice the boiled bamboo shoots into wedges.

- Cut the deep-fried tofu into bite-sized pieces.

- Combine the water and the <Seasoning> ingredients in a bowl.

[Directions]

1. Heat salad oil in a frying pan and fry the ginger. Once fragrant, add the bell peppers, boiled bamboo shoots, and deep-fried tofu and continue to stir-fry.

2. Add the mixed seasonings and stir-fry. Season with salt and pepper and serve in a serving dish.