Char Liap Liap

I run out of long beans so I used carrots. Stir-fried bean curd with preserved radish and long beans.
Ingredients
1 tablespoon oil
5 pips garlic, minced
30g dried shrimps, soaked in water and drained
50g preserved radish (chai poh), diced
100g long beans, cut 1cm apart
2 pieces firm bean curd (tau kwa), diced
1 red chilli, sliced finely (optional)
2 teaspoons light soy sauce

Method
Heat 1 tablespoon oil in a wok to stir-fry the garlic, dried shrimps and preserved radish until aromatic.
Add in long beans.Stir-fry for a few seconds before adding the bean curd.
Continue to fry about 3 minutes more before adding the chilli and light soy sauce.
Season to taste with sugar and salt.
Dish out onto a serving plate.

NoteThis dish is usually served with plain porridge in many Hokkien homes.

Recipe Source:Mrs. Yong Eng Swee
Photo Source: alicecozycorner