Recipe Ingredient
- 250g mock fragrant fish slices
- 100g baby corn, halved
- Cut into thin wedges:
- 75g green capsicum, cut into thin wedges
- 75g red capsicum
- 50g sweet snow peas
- 50g carrot, cut into desired shapes
- 4-5 slices young ginger
- 1 tbsp fermented black bean paste
- 1/2 tsp chopped garlic
- 2 tbsp oil
- 1 tsp sesame oil
- 1 red chilli, halved, seeded and cut into thin strips
- Seasoning:
- 1 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp pepper
- 1 tsp sugar
- Thickening (combined):
- 1 tsp cornflour
- 2 tbsp water
Instructions
- Toss mock fish slices lightly in cornflour and deep-fry in hot oil until golden and crispy. Remove and set aside.
- Heat oil and sesame oil in a wok. Fry ginger and garlic until fragrant then add fermented black bean paste. Fry briskly for 30 seconds.
- Add in carrot, corn, red and green capsicum, chilli and snow peas.
- Mix in seasoning and pre-fried mock fish slices. Toss well to combine.
- Stir in thickening then dish out and serve immediately.
