Recipe Ingredient
- 50g anchovies, rinsed and drained dry
- 100g fermented bean cake (tempeh), cut into small pieces
- 150g four-angle beans, sliced at a slant
- 3 pieces long beans, cut into 3cm lengths
- 60g stinking beans (petai), split and soaked for 15 minutes
- 1 red chilli, sliced
- 4 bird´s eye chillies, chopped
- 1 tsp chopped garlic
- 4 slices young ginger
- 1 tbsp sesame oil
- 1 tsp Shao Hsing Hua Tiau wine
- Seasoning
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/4 tsp chicken stock granules
- 3/4-1 tsp sugar or to taste
- 2-3 tbsp water
Instructions
- Deep-fry anchovies in hot oil until golden and crispy. Dish out and drain from oil.
- With remaining hot oil fry fermented bean cake until golden. Dish out and drain from oil.
- Add in long beans and parboil for less than a minute. Dish out and drain.
- Leave 1 tsp oil in the wok and add 1 tbsp sesame oil. Fry garlic, ginger and bird´s eye chillies until fragrant.
- Add seasoning and return parboiled ingredients into the wok.
- Add four-angled beans, stinking beans, fermented bean cake and red chilli. Toss and fry until well combined.
- Splash in cooking wine and return anchovies to the wok. Fry briskly then dish out.
