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Stir-fried Vegetable and Fried Bean Curd with Fine Shrimp Sauce

Preparation Time:   1  (mins)
Cooking Time:   1  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal


Tong Hao 500 g
Pressed bean curd 150 g [fried]
Cooked pig skin 100 g


Fine Shrimp Sauce 25 g
Oil 30 g
Chicken powder 3 g
MSG 3 g
Salt 2 g
Diced green onion
Chopped ginger
Diced garlic each a little

  1. Reomve leaves of Tong hao and keep stems. Boil in water and set aside. Cut fried pressed bean curd into 3 cm strips. Cut cooked pig skin into strips.
  2. Heat oil in wok. Stir-fry diced green onion, chopped ginger and diced garlic until fragrant. Add Lee Kum Kee Fine Shrimp Sauce. Add main ingredients and other ingredients. Stir well until heated through.

Tag: Vegetable, Fried Bean Curd , Fine Shrimp Sauce

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