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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
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Diced Preserved Radish Long Beans Stir Fry (Chai Poh Tao)

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.
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Keyword : chai poh tao, diced preserved radish long beans stir fry
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Calories: 111kcal

Ingredients
 

  • 2 tbsp vegetable oil
  • 50 g dried shrimp (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
 

  • 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
  • Add garlic and continue to stir fry another 20 seconds.
  • Then, add prepared firm tofu, preserved radish, long beans, red chili. Continue to stir fry for 3 to 4 minutes.
  • 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
  • Turn off stove and transfer to a serving dish.

Nutrition

Calories: 111kcal
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