• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

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


  1. Deep-fry anchovies in hot oil until golden and crispy. Dish out and drain from oil.
  2. With remaining hot oil fry fermented bean cake until golden. Dish out and drain from oil.
  3. Add in long beans and parboil for less than a minute. Dish out and drain.
  4. Leave 1 tsp oil in the wok and add 1 tbsp sesame oil. Fry garlic, ginger and bird´s eye chillies until fragrant.
  5. Add seasoning and return parboiled ingredients into the wok.
  6. Add four-angled beans, stinking beans, fermented bean cake and red chilli. Toss and fry until well combined.
  7. Splash in cooking wine and return anchovies to the wok. Fry briskly then dish out.

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