Recipe Ingredient
- 20g baby French beans, cut into 5cm lengths
- 15 petai seeds, skinned
- 1 brinjal, sliced into 4cm lengths and 1cm thick
- 7 four angled beans, sliced at a slant
- Enough oil for deep-frying
- 1 tsp chopped garlic
- 20g dried shrimps, soaked and coarsely chopped
- 2-3 tbsp oil
- 1/2 tsp sesame oil
- Seasoning
- 1 tbsp premium oyster sauce
- 1 tbsp abalone sauce
- 1 tsp sugar or to taste
- 1/4 tsp pepper
- 1 tsp chicken stock
- 4 tbsp water
Instructions
- Heat oil in a wok and fry French beans and brinjal briefly for 20-30 seconds. Drain in a wire sieve.
- Heat oil and sesame oil in a clean wok. Add dried shrimps and fry until fragrant.
- Add in garlic and return all pre-fried vegetables to the wok.
- Add in petai and winged beans. Toss well then add in seasoning.
- Fry briefly until heated through but do not overcook the vegetables.
