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- 200 g bean sprouts, or taugeh
- 2 pieces firm bean curd, shredded and deep fried
- 100 g asparagus
- 50 g Carrot
- 50 g celery
- 50 g red chilies
- 1 Tablespoon concentrated chicken stock
- 1 Tablespoon Oyster Sauce
- Salt and pepper, to taste
- Heat up 2 TBsp oil in wok. Add in (A). Stir fry for a while until everything is mixed well.
- Add in (B). Stir fry well and serve hot.