Sunday, 14 October 2012

Stir Fry Kiam Chye With Roasted Pork


400g Kiam chye (soaked with water for 30 - 60 minutes. Drain and set aside)
200g roasted pork
1 tomato (quartered)
2 cloves garlic (slightly crushed)
1 tsp sugar
1 tbsp cooking oil


1. Heat cooking oil in the wok.
2. Saute the garlic.
3. Toss in the roasted pork and stir fry.
4. Add the kiam chye and stir fry for a minute.
5. Add the tomato and continue to stir fry. Cover and simmer for a minute.
6. Remove the cover and add the sugar. Stir well. Turn the heat off.
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