Recipe Ingredient
- 250g snow peas
- 150g baby carrots
- 3 tbsp dried shrimps, chopped coarsely
- 5 tbsp minced choy poh
- 8 cilipadi, chopped finely
- 2 dried chillies, washed and cut into pieces
- 1 tbsp chopped garlic
- Sauce:
- 2 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tbsp chicken stock granules
- 3 tbsp water
- 1 tsp sugar
- A dash of salt and pepper
- 1 tbsp cornflour, used as thickening with
- 3 tbsp water
Instructions
- Heat wok with two cups of cooking oil. Deep-fry snow peas quickly. Dish up then parboil in hot boiling water. Remove, rinse in cold water and drain dry.
- Saute dried prawns till fragrant, then add in choy poh, cilipadi and chillies. Mix in chopped garlic and stir well.
- Add snow peas and gravy. Saute well, lower heat and add thickening. Serve hot.
