Recipe Ingredient
- 4 pieces firm bean curd (tau kon), diced
- 100g dried shrimps, soaked, rinsed and chopped
- 200g sweet potato leaves, finely shredded
- 200g long beans, diced
- 200g onion, diced
- 200g dried radish (choy po), soaked for 20-25 minutes, minced
- 150g sweet bean curd (thim fu chok), shredded
- 200g leek
- 2-3 tbsp oil
- 2-3 tbsp sesame oil
- (For the soup)
- 250g polygonum leaves
- 80g mint leaves
- 1 tbsp green tea leaves
- 250ml superior soup stock
- (Seasoning)
- ½ tsp chicken stock granules
- ½ tsp salt
Instructions
- Deep-fry bean curd in hot oil until fragrant. Drain well.
- Heat oil and sesame oil in a clean wok and fry shrimps until fragrant and crispy. Dish out and set aside. Add a little more oil and sesame oil to the wok and stir-fry the rest of the ingredients separately. Toss and fry until fragrant. Dish out and put into separate bowls.
- To prepare the soup: Blend polygonum leaves, mint leaves and tea leaves in a food processor, adding a little boiled water gradually. Pour in superior stock to mix and blend for a minute. Pour out the blended ingredients into a non-stick saucepan. Bring to a low simmering boil for a while.
- To serve: Put a ladleful of hot cooked rice into a serving bowl. Top with a little of each of the prepared ingredients. Pour over 2 tablespoons of soup. Serve immediately.
