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
- Heat oil and sesame oil in a wok. Fry beancurd cubes until golden. Add garlic and fry until fragrant.
- 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.
- Dish out and serve immediately.
