Friday, April 23, 2010

Stir Fried Beansprout with Cuttlefish

3 cups of mung bean sprouts (tail removed)
1 small pc dried cuttlefish- cut into small pcs
1 tsp dried prawns - soaked in water and drained
1 pc of fresh tofu (cut into slices)
1 tsp of minced garlic
1 tsp of minced ginger
some sliced green onions
some red chilli (optional)

1/4 tsp of chicken powder (optional)
2 tbsp of huatiao wine
1 tbsp of light soy sauce
salt and pepper to taste

  1. Heat oil in a wok. Add some salt to the cut tofu. Pan fry the tofu until golden brown. Set aside.
  2. With the remaining oil, stir fry the cuttlefish and dried prawns until fragrant.
  3. Add shallots and garlic and stir fry for a while, then add the sliced green onions and mix well.
  4. Add bean sprouts and fry for a minute longer or until vegetables are slightly tender but still crisp.
  5. Return tofu to the wok. Add seasonings to taste and serve immediately.