Recipe Ingredient
- 40g carrot, diced and parboiled
- 55g long beans, cut into 1/2cm pieces
- 40g red capsicum, diced
- 175g tempe, cut into 2cm cubes
- 30g young baby sweet corns, diced
- 75g cashew nuts
- 1/2 tsp chopped garlic
- 4 slices young ginger
- 2 tbsp oil
- Sauce:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/8 tsp pepper
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp chicken stock granules
- 2-3 tbsp water
Instructions
- Heat 2-3 cups oil together with cashew nuts. Deep-fry until lightly golden. Drain and set aside.
- With the remaining oil deep-fry fermented soya beancurd cake until golden brown. Remove and drain from oil. Set aside.
- Heat oil in a wok and lightly brown garlic and ginger until fragrant. Add carrot and long beans and stir-fry for 2 minutes.
- Add capsicum and baby young corns and continue to stir-fry for another 1-2 minutes.
- Add sauce ingredients. Toss well until mixture turns dry. Return deep-fried tempe and cashew nuts to the wok to mix.
- Dish out and serve immediately.
