Bean Sprouts with Bean Curd Recipe |
Ingredients: Serves 4 |
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. |
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