I love stir fry using left-over ingredients. No waste and still can create something tasty and healthy using simple ingredients. During the period of Corona lockdown, it is necessary to eat healthier.
Total Time: 15 minutes
Servings: 2-3
INGREDIENTS
200 g Bean Sprouts
100 g Fried Tofu
100 g Fish Ball, you can opt-out if you are vegetarian
2 Garlic, minced/chopped
1 cm Ginger, chopped
Salt
Sugar
Vegetable Oil
¼ cup Water
DIRECTION
- Pre-heat wok in medium with 2 tbsp vegetable oil. Add in the ginger and garlic. Stir for a few seconds until its fragrant.
- Through in the fish balls and tofu. Stir for about 2 minutes.
- Add in the bean sprout, salt, sugar, and water. Stir for another minute or two.
- Ready to serve.
This is another recipe that has been in the parking lot for about 40 years. The original recipe is in a very old Culross cookbook and is something my wife made when my niece Maureen was at our place for supper. We look at the original recipe and didn’t have everything to make the Culross version so used what we had. It turned out to be a very good supper with our version, but we will make it again using the original recipe. The reason we will make the original version is just to enjoy the memory. You can use your favourite meatball recipe to make the meatballs, which my wife made just after lunch. Because the meatballs are cooked in advance the cooking time is less than a normal stew
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