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
Instructions
- Heat 2 tablespoons oil in a wok, add the sugar snap peas and fry briskly.
- As you fry add a sprinkling of water to the peas. Dish out immediately and put aside.
- 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.
- Return the peas to the wok and stir in carrot and seasoning. Cook over high heat for a minute.
- Dish out and serve immediately.
