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. | MalaysianChineseKitchen.com
Diced Preserved Radish Long Beans Stir Fry (Chai Poh Tao)
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

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.

Course: Side Dish
Cuisine: Chinese
Keyword: chai poh tao, diced preserved radish long beans stir fry
Servings: 4
Calories: 111 kcal
Author: Linda Ooi
Ingredients
  • 2 tbsp vegetable oil
  • 50 g dried shrimps (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.
    Diced Preserved Radish Long Beans Stir Fry (Chai Poh Tao)-6
  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.

    Diced Preserved Radish Long Beans Stir Fry (Chai Poh Tao)-8
  5. Turn off stove and transfer to a serving dish.