• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • Main ingredients
  • 1 stalk leek, sliced thinly at a slant
  • 300g beansprouts, tailed
  • 1/2 piece firm beancurd, cubed
  • 30g carrot, julienned
  • 1 red chilli, halved lengthwise, seeded and cut into thin strips
  • 2 cloves garlic, chopped
  • 1 stalk spring onion, cut into 2 ½ cm lengths
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • Sauce ingredients – (combined)
  • 1 tbsp abalone sauce
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp sugar
  • 1/2 a chicken bouillon cube, dissolved in 2 tbsp warm water

Instructions

  1. Heat oil and sesame oil in a wok. Fry beancurd cubes until golden. Add garlic and fry until fragrant.
  2. Add leek and stir-fry for a while. Add carrot, chilli, spring onion, beansprouts and sauce ingredients. Toss briefly to combine, taking care not to overcook the beansprouts.
  3. Dish out and serve immediately.

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