Stir-fried Lap-Lap with Tempe
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
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
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.