3 cups of mung bean sprouts (tail removed)
1/2 tbsp of dried salted fish1 pc of fresh tofu (cut into thin slices)
1 tbsp of sliced scallions
1 tsp of minced garlic
1 tsp of minced ginger
some sliced green onions
some red chilli (optional)
1/4 tsp of chicken powder (if desired)
2 tbsp of huatiao wine
1 tbsp of light soy sauce salt and black pepper to taste
- Heat oil in a wok. Add some salt to the cut tofu. Pan fry the tofu until lightly golden brown. Set aside.
- Add a little oil to the wok. Stir fry the shallots and garlic until fragrant. Add the salted fish and green onions and continue to stir fry for a while.
- Add bean sprouts and fry for a minute longer or until vegetables are slightly tender but still crisp.
- Return tofu to the wok. Add seasonings to taste.