Monday, 26 November 2012

Stir Fry Beansprouts With Beancurd

50 cents of beansprouts (trim both ends)
1 Firm beancurd (cut into bite sizes)
2 chilli padi (deseeded and chopped)
2 stalks of spring onions (cut into 5cm length)
2 cloves garlic (minced)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp cooking wine
1 tbsp cooking oil


1. Heat some oil in the non stick pan. Once the oil is hot, deep fry the beancurd until golden.
2. Heat a tbsp of cooking oil in the non stick pan. Saute the chilli padi and garlic.
3. Toss the beanspouts and stir fry quickly. Add the beancurd and mix well.
4. Drizzle the soy sauce. Add the oyster sauce and cooking wine. Stir well.
5. Add the spring onions and stir. Turn the heat off.
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