I kept some of the beansprouts and tau kwa I bought for cooking the nonya mee siam the other day (coz I didn’t need that much to cook the mee siam), and I put it together to form a vegetable dish for last night’s dinner. Rather economical actually, considering how I sometimes tend to spend quite a bit on just one dinner. But what to do? Both hubby and I are greedy and the portion I prepare’s usually for 3-4 people. 🙂
Beansprouts with tau kwa and salted fish
Ingredients:
- about 3-4 handfuls of beansprouts – plucked
- 1/5 of a big piece of tau kwa – cut into small cubes of about 1-1.5cm
- 1 small piece of salted fish – rinse a few times and cut into small pieces
- 50-100ml stock (if necessary)
- 1 red chilli – seeds removed, sliced
- 1 clove garlic
- 2 stalks spring onion – washed and cut into 2-inch long pieces
- fish sauce (to taste)
Method:
- Toast the small pieces of salted fish in the oven till crisp. You may choose to deep-fry them if you wish.
- Heat the oil and fry the tau kwa cubes till golden brown. Leave them on a kitchen paper towel to remove the excess oil.
- Remove most of the oil from the wok, leaving just enough to saute the garlic, chilli and spring onion.
- Fry the garlic, chilli and spring onion till fragrant.
- Add in the beansprouts and toasted salted fish.
- If too dry, add in a bit of stock and continue frying.
- Fry till beansprouts are cooked and still crisp.
- If you’ve added more salted fish, the dish may be salty enough already. If not salty enough, add fish sauce to taste.
- Add in the tau kwa and toss to mix evenly.
- Serve hot.