It’s been long since I’ve done binge shopping on Taobao and yes, I just did it again !! LOL. Suddenly felt so motivated because all the things I’ve wanted have been carted out and now just hopping for all the “presents” to come earlier so that I can unfold them real soon !! And I guess it’s quite surreal to know that damage will always be done to the wallet after you have your own home because every now and then, you would keep replenishing new stuffs to the house despite whether you really need them. Does this happen to you often too?
- ½ long cabbage, cut into slices
- 3-4 pcs black fungus, soaked in water till softened and drained
- 3-4 pcs sweet peas
- some carrots, sliced
- 1 egg tofu, cut into pieces
- 8 pcs prawns
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- some cooking oil
- 250ml stock / water
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 1 tsp dark soya sauce
- 1 tsp chicken powder (optional if using chicken stock already)
Heat up some cooking oil till hot to deep fry the egg tofu. Drain the egg tofu on paper towels after they turn golden brown. Set aside.
Add 1 tbsp of cooking oil to a wok and stir fried the minced garlic and ginger till fragrant.
Add in the prawns and stir fried briefly till they are cooked. Remove the prawns and set aside.
Add in the long cabbage, carrots, sweet peas and black fungus. Stir briefly to mix.
Add in all the seasoning except for the stock/water. Mix well.
Add in the stock or water and allow the sauce to cook till it boils before lowering the heat. Allow it to simmer on low heat till the sauce thickens.
Add in the egg tofu from Step 1 and prawns from Step 3. Stir briefly to mix well and off the flame.
Place everything in a claypot and serve hot immediately.