Monday, 26 November 2012

Stir Fry Beancurd with Pork, Capsicums & Carrots


1 Firm Beancurd (cut into bite sizes)
200g pork tenderloin (sliced)
1 small yellow capsicum (cut into squares)
1 small green capsicum (cut into squares)
1/2 carrot (sliced)
2 tbsp taucheo
1 tsp sugar
2 cloves garlic (minced)
1 tbsp cooking oil
Oil for frying


1. Heat some oil in a non stick pan. When the oil is hot, add the Beancurd. Fry till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in a non stick pan. Saute the garlic.

3. Add the pork and stir fry.

4. Add the carrots and capsicums. Stir fry for a minute.

5. Add the beancurd and mix well.

6. Add the taucheo and sugar. Stir well.

7. Add some water and cook for a minute. Turn the heat off.

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