Stir-fried Taro Cake with Scrambled Eggs

Stir-fried taro cake with scrambled egg

Serving

Ingredients

100g taro (yam) cake (wu tau koe), cubed 2 eggs 1 tsp chopped garlic 2-3 tbsp oil 30g long beans, finely diced 2 bird’s eye chillies, finely sliced 1 tbsp sliced red chilli 1 tbsp sliced green chilli

Seasoning 1 tbsp oyster sauce 1 tbsp light soy sauce 1/2 tsp sugar or to taste 1/4 tsp pepper 1/2 tsp chicken stock powder

Garnishing 1 tbsp chopped spring onion 1 tbsp chopped coriander leaves

Method

Heat the oil in a nonstick frying pan. Fry garlic until golden and fragrant. Add long beans and fry for a while.

Push the ingredients aside and break in the eggs. Scramble the eggs and add in the taro cake cubes and bird’s eye chillies. Add seasoning and mix well.

Sprinkle in a little water to moisten the mixture. Add red and green chillies. Toss and fry briskly. Dish out and add garnishing.

Related recipe:
Wu Tau Koh