• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Deep-fry bean curd in hot oil until fragrant. Drain well.
  2. 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.
  3. 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.
  4. 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.

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