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

  1. Heat 2–3 cups oil together with cashew nuts. Deep-fry until lightly golden. Drain and set aside.
  2. With the remaining oil deep-fry fermented soya beancurd cake until golden brown. Remove and drain from oil. Set aside.
  3. Heat oil in a wok and lightly brown garlic and ginger until fragrant. Add carrot and long beans and stir-fry for 2 minutes.
  4. Add capsicum and baby young corns and continue to stir-fry for another 1–2 minutes.
  5. Add sauce ingredients. Toss well until mixture turns dry. Return deep-fried tempe and cashew nuts to the wok to mix.
  6. Dish out and serve immediately.

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