|
250g bean sprouts
100g prawns, shelled and de-veined
60g lean shoulder of pork or chicken
meat
2 small hard soy bean curd or taukwa
2 cloves garlic
1 red chili, optional
½ cup lard or vegetable oil
½ teaspoon salt
1 teaspoon fish sauce
1 teaspoon light soy sauce
pinch of sugar
a few dashes of pepper
|
|
Method:
Clean bean sprouts by removing husks and
plucking off roots; wash and drain. Wash pork, drain and using a
very sharp knife, slice thinly across the grain. Shred into fine
strips. Cut bean curd in half and slice into thin strips.
Peel and chop garlic finely. Cut chili into 2 lengthwise, then
shred thinly. Put dry wok over high heat for ½ minute, then heat
oil until smoking hot. Slide in the bean curd strips and
deep-fry for about 2 minutes stirring occasionally until light brown
and not too crispy. Turn off heat and remove bean curd with a
slotted spoon on to a plate. Pour out all but 3 tablespoons of
the oil. Re-heat oil and stir-fry garlic for ½ minute until
crispy. Add shredded pork; turn to very high heat and stir-fry
briskly for 1 minute until color changes. Add prawns and
stir-fry until color changes; add deep-fried bean curd and stir-fry
for 10 seconds. Add salt, pepper, light soy sauce and sugar
before putting in the bean sprouts; stir-fry for ½ to 1 minute or
until sprouts are almost but not quite cooked. Add sliced chili,
stir once or twice and turn off the heat. Serve immediately.
|