Beansprouts with tau kwa and salted fish

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
  • 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)
  1. Toast the small pieces of salted fish in the oven till crisp. You may choose to deep-fry them if you wish.
  2. Heat the oil and fry the tau kwa cubes till golden brown. Leave them on a kitchen paper towel to remove the excess oil.
  3. Remove most of the oil from the wok, leaving just enough to saute the garlic, chilli and spring onion.
  4. Fry the garlic, chilli and spring onion till fragrant.
  5. Add in the beansprouts and toasted salted fish.
  6. If too dry, add in a bit of stock and continue frying.
  7. Fry till beansprouts are cooked and still crisp.
  8. If you’ve added more salted fish, the dish may be salty enough already. If not salty enough, add fish sauce to taste.
  9. Add in the tau kwa and toss to mix evenly.
  10. Serve hot.
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