The mustard pickles are slightly sweet and the seasoning is a little sourish. Both tastes is a good match.
Recipe Source - Yum Yum Magazine No. 86 with slight modifications
1 can mustard pickles [about 150 gm]
2 pieces of firm beancurd [I used 5 spice favour] - fried and cut thick strips
100 gm tomatoes - cut wedges
2 red chillies - cut shreds
1 tbsp chopped ginger
1 tbsp oil
1/2 tsp sugar
1/2 tsp cornstarch
dash of pepper
1/2 tsp sesame oil
1 tbsp light soy sauce
1/2 tbsp vinegar
- Heat up frying pan with some oil to pan fry bean curd until golden in colour. Remove, cool and cut thick strips. Set aside.
- Remove excess oil, leave about 1 tbsp to saute ginger until fragrant. Add in the pickled mustard and carrot, stir fry for a while.
- Add in tomatoes and red chilli, stir to mix.
- Pour in seasoning and cook till gravy is boiling. Stir well to mix ingredients with sauce.
- Dish up to serve.