Ingredients 400 g Bean Sprouts, washed and drained 200 g Firm Bean Curd, cubed 2 Scallions, cut into an inch in length 2 Red Chilies, sliced thickly 3 Cloves Garlic, coarsely chopped 2 tsp Oyster Sauce 1 ½ Tbsp Peanut Oil Sea salt to taste Method Heat the oil in a wok and pan-fry the bean curd on moderate heat until light golden in color. Toss in the garlic and cook until fragrant. Turn the heat on high. Add in the chilies, bean sprouts, scallions and oyster sauce. Stir-fry for about 30 to 40 seconds and season with salt. Serve immediately. |