Stir-fried Chinese Chive Flower with Dried Shrimp and Squid
Ingredients:
Chinese Chive Flower 1 bunch
Dried shrimp 18g
Dried noodlefish 18g
Cashew 3 tbsp
Preserved turnip 50g
Squid 1 pc
Red chili ½ pc
Garlic cloves 1 tbsp
Shallot 1 pc
Sugar 1 tsp
Corn starch water some
Seasonings:
Oyster sauce 1 tbsp
Light soy sauce 2 tsp
Sesame oil 1 tsp
Water 4 tbsp
Ground white pepper little
Steps:
1. Put the dried shrimp and dried noodlefish into water. Soak until softened. Drain and set aside.
2. Shred the shallot. Cut the red chili into sections. Cut the dried turnip into small pieces. Remove the flower part of the Chinese chive flowers and cut into sections.
3. Remove soft tube of the squid. Remove its surface skin and cut into pieces. Cut the squid tentacles into similar size.
4. Put the cashew onto the baking tray. Bake at 100 degree for 8 minutes until crispy. Take out and dish up.
5. Heat oil to boil. Add the dried noodlefish and the dried shrimp separately. Deep-fry until golden. Dish up. Add the squid. Deep fry until it turns into white color. Dish up.
6. Heat oil to boil. Add garlic cloves, shredded shallot and red chili sections. Stir fry until fragrant. Add the Chinese chive flower sections, stir fry for around 20 seconds. Season with sugar. Add preserved turnip, cashew, dried noodlefish and stir well.
7. Add squid and dried shrimp, stir well. Add seasoning sauce ingredient. Stir well and cook to boil. Dish up and ready to serve.