Stir Fry Sambal Mix Peas with Mushrooms And Prawns

Ingredients:

1 packet Snow Peas (ends trimmed and strings pulled)
1 packet Sugar Peas (ends trimmed and strings pulled)
1/2 carrot (sliced)
1 packet Yanagi Matsutake
10 medium prawns (shelled and deveined)
2 tbsp soy sauce
2 tbsp sambal chilli
1 tbsp cooking oil
2 garlic (slightly crushed)
1 handful dried shrimps (washed and soaked)

Methods:

1. Heat the oil in the wok. Saute the prawns till they are pink. Set aside. Sauté the garlic and dried shrimps with the remaining oil in the wok till fragrant.

2. Toss in the carrot and mushrooms.  Stir fry quickly and drizzle 1 tbsp of soy sauce.

3. Add the peas and continue to stir fry. Drizzle another 1 tbsp of soy sauce.

4. Add the sambal chilli and mix well. Add some water. Lastly add the prawns and stir well. Turn the heat off and ready to serve.

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Sambal Long Beans With Beancurd

                       

Ingredients:

1 bundle long beans (trim the ends and snapped into 5cm length.
1 Firm beancurd
2 tbsp dried shrimps (washed and soaked)
2 garlic (lightly crushed)
2 tbsp sambal chilli
1 tbsp cooking oil
Oil for frying
Water

Methods: 

  

1. Heat some oil in the pan. Fry the beancurd till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in the wok. Saute the dried shrimps and garlic.

3. Toss in the long beans and stir fry. Add some water and cook for 10 minutes.

4. Add the sambal chilli and mix well. If getting too dry,  add more water. Cook for another 10 minutes.

5. Toss in the beancurd and mix well with the long beans.

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