Ingredients
3 cups of mung bean sprouts (tail removed)
1/2 tbsp of dried salted fish
1 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)
Seasonings
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
Method
- 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvrDYL_hT4n8KZz2Gjqcu7mYA7wxfqAlb2rjk6TrZqbOK1i4tIQq9gPD7bF6w1Dd814rtPkGb6uxMOl3f-UMqqhNt8LtaTGm-nU7kihxT-f25l6Uk73J83TId3SBM3qC3Jsciwpc3jDHO/s400/stir+fry+bean+sprouts+salted+fish+4.jpg)