Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes
55g long beans (trimmed both ends and cut into sections)
8 pieces sugar snap peas (trimmed both ends and slice into half diagonally)
70g lady’s finger (trimmed both ends and slice diagonally)
55g French beans (trimmed both ends and slice diagonally)
5 pieces baby corn (slice into half diagonally)
3 tbsp vegetarian dried shrimps (deep-fried till crispy)
1 tbsp chopped old ginger
1 tbsp soy bean paste
1 tbsp light soy sauce
¼ tsp salt
½ tsp sugar
¼ cup water
- Heat up 1 tbsp of cooking oil and 1 tbsp of sesame oil in a skillet. Stir-fry chopped old ginger and soy bean paste till fragrant.
- Add in ingredients A and stir-fry over high heat till fragrant.
- Add in seasonings and stir-fry evenly. Add in vegetarian dried shrimps and mix well.