Ingredients /nutrition
- 9 dried Chinese mushrooms, sliced
- 220 g firm bean curd, cut into cubes
- 1 tbsp corn flour
- 2 1/2 tbsp peanut oil
- 3 finely chopped garlic cloves
- 2 chopped red chilies
- 220 g sliced French beans
- 2 sliced carrots
- 1/2 cauliflowers cut into florets
- 170 g mange tout
- 2 1/2 tbsp soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp brown sugar
Methods / instructions
- Soak mushroom in hot water for 1/2 hour. Drain and reserve liquid.
- Dip bran curd in corn flour and deep fry in a wok filled with oil until golden brown.
- Remove from heat and drain on kitchen paper towel.
- Combine garlic, chili, French beans, carrots and cauliflower in wok and stir fry for a minute.
- Stir in mange tout and cook for a further 1 minute.
- Add mushrooms and reserved liquid and cook until vegetables are tender.
- Add remaining ingredients and fried bean curd. Toss gently and serve immediately.
Servings: 4
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