Ingredients
- 200g chinese leek flower (cut into an inch lengthwise, remove skin)
- 100g carrots (cut into strips)
- 2 pieces of beancurd (hard type. Cut into strips and fry them till brown)
- 100g of medium-sized prawns (keep tail intact and devein)
- 2 bulbs garlic (minced)
- 1 tablespoon cooking oil
- 50 ml warm water
Seasoning
- 1 tablespoon oyster sauce
- Dash of white pepper
Directions
1. Heat oil and fry garlic for 15 seconds or so. Add leek flower, carrots, prawns and pre-fried beancurd. Stir-fry till prawns are cooked.
2. Add seasoning and warm water and close lid. Cook for another 3 to 5 minutes. Add a little bit more water if the dish dries up.
3. If you want to add roast pork, chop the roast pork (amount up to you) and add it into the dish before seasoning. You might want to reduce the oyster sauce because roast pork can be a bit salty.
- 200g chinese leek flower (cut into an inch lengthwise, remove skin)
- 100g carrots (cut into strips)
- 2 pieces of beancurd (hard type. Cut into strips and fry them till brown)
- 100g of medium-sized prawns (keep tail intact and devein)
- 2 bulbs garlic (minced)
- 1 tablespoon cooking oil
- 50 ml warm water
Seasoning
- 1 tablespoon oyster sauce
- Dash of white pepper
Directions
1. Heat oil and fry garlic for 15 seconds or so. Add leek flower, carrots, prawns and pre-fried beancurd. Stir-fry till prawns are cooked.
2. Add seasoning and warm water and close lid. Cook for another 3 to 5 minutes. Add a little bit more water if the dish dries up.
3. If you want to add roast pork, chop the roast pork (amount up to you) and add it into the dish before seasoning. You might want to reduce the oyster sauce because roast pork can be a bit salty.
