This is an appetising dish with canned pineapples [can also used canned lychee, longan or mixed fruit cocktail] and tau pau. I have forgotten to take a picture of the 'Tau Pau' which is a.k.a. vegetarian egg but is in rectangle shape.
10 pieces of tau pau - pan fried till golden brown - cut half
1 cucumber - diced or cut any desired shape
1 small green capsicum - cut diamond shape
1 small red capsicum - cut diamond shape [I used 1 red chilli]
1 canned pineapple cubes - drain and keep the syrup for sauce
Seasoning sauce [combine with canned pineapple syrup]
2 tbsp tomato sauce
1 tbsp oyster sauce
1 tbsp plum sauce
1/2 tbsp light soy sauce
100 ml water
1 tbsp cornflour mix with 2 tbsp water
- Put 1 tbsp oil in wok, saute all the cut vegetables. Stir fry for 5 seconds and add in seasoning sauce.
- Bring to boil and add in pan fried tau pau [vegetarian egg]. Stir and let it cook to absorb the flavours for about a minute.
- Then thicken with cornflour mix. Dish out to serve with rice.