Garlic flower sprout looks quite similar to chives [kucai] flower but when fried it has a stronger garlic taste. It is crispy and you can enjoy them only when you have strong teeth and gums to chew on them. I think it is a high fibre vegetable.
1 bunch of garlic flower sprouts - cut about 1 inch length - discard the ends
2 pieces of firm beancurd [taukwa] - cut broad strips
1 small red chilli - cut strips
light soy sauce to taste
2 tbsp oil
- Put 2 tbsp oil in wok to fry beancurd strips to slightly crispy at the edges. Dish out. Remove excess oil.
- While wok is still hot, add in the garlic sprouts and red chilli. Fry on high heat for a second then return the beancurd into wok. Stir to mix ingredients well. Drizzle in enough light soy sauce to taste around the wok followed by a little water.
- Stir for another second and dish out to serve with porridge or rice.