This is another of my Ma's home cooked dish to serve with plain porridge or rice. It is almost similar like frying Penang Char Koay Teow but with only some of the ingredients.
300 g beansprouts [taugeh] - tailed, washed and drained
a few sprigs of chives [ku chai] - cut 1-2 inch length
1 Tbsp dried prawns - pounded [can used some fresh prawns]
2 garlic - chopped
1/2 Tbsp chili paste [not too spicy]
salt and msg to taste
2 Tbsp oil
- Heat oil in wok. Fry garlic till fragrant, add dried prawns then chili paste. Fry till fragrant. Add in egg. Stir to mix.
- Add in beansprouts, chives and salt/msg to taste. Fry till beansprouts are cooked. Dish out to serve.