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

Recipe Ingredient

  • 400g sugar snap peas
  • 100g carrot, cut into desired shapes, parboiled
  • 2 fresh red chillies, cut into wedges
  • 3-4 tbsp oil
  • 1 tbsp dried prawns, chopped.
  • 2 tbsp minced preserved vegetables (choy poh)
  • 5-6 bird's eye chillies (cili padi), chopped
  • Seasoning (combined)
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1/2 tsp chicken stock granules
  • Sugar to taste
  • Dash of pepper
  • 2-3 tbsp water
  • A few drops of sesame oil
  • 1/8 tsp corn flour


  1. Heat 2 tablespoons oil in a wok, add the sugar snap peas and fry briskly.
  2. As you fry add a sprinkling of water to the peas. Dish out immediately and put aside.
  3. Reheat wok with the remaining oil. Sauté dried prawns until fragrant. Add the choy poh, chillies and bird's eye chillies. Stir well to mix.
  4. Return the peas to the wok and stir in carrot and seasoning. Cook over high heat for a minute.
  5. Dish out and serve immediately.

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