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Method:
Rinse and pat dry beansprouts. Nip
off roots and remove any brown seed caps. Cut chives into 5-cm
lengths, wash and pat dry. Dice beancurd. Heat oil in a
wok over high heat and fry garlic for 1 minute or until lightly
browned. Add beancurd and fry, stirring gently, for 2 to 3
minutes, until browned all over. Add all other ingredients and
fry vigorously for 2 minutes until vegetables are cooked. Serve
immediately with steamed jasmine rice.
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