Chinese•budget
Diced Preserved Radish Long Beans Stir Fry (Chai Poh Tao)
Diced Preserved Radish Long Beans Stir Fry (Chai Poh Tao) – a medley of diced vegetables with a sweet salty flavor that goes well with plain congee.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp vegetable oil
- 50 g dried shrimp ((soaked for 5 minutes, drained, and roughly chopped))
- 2 cloves garlic ((minced))
- 6.5 oz firm tofu ((diced) (184g))
- 1.8 oz preserved radish (/ chai poh (rinsed and diced) (50g))
- 6.5 oz long beans ((rinsed and diced) (184g))
- 1 red chili ((seeds removed and cut into chunks))
- ½ tsp salt
- ½ tsp sugar
- 1 tsp sweet soy sauce
- 2 tbsp water
Instructions
- 1
Heat vegetable oil in a large fry pan. Add prepared dried shrimps and stir fry for 2 minutes.
- 2
Add garlic and continue to stir fry another 20 seconds.
- 3
Then, add prepared firm tofu, preserved radish, long beans, red chili. Continue to stir fry for 3 to 4 minutes.
- 4
Season with salt, sugar, sweet soy sauce, and water. Stir fry for another 2 to 3 minutes until most of the water has evaporated.
- 5
Turn off stove and transfer to a serving dish.