Ingredients
40 gram Fish Maw (Soak, blanch with hot water) cut into ring
1 cup of bean sprouts, wash and tail removed
1 egg
3 rehydrated Chinese mushroom, sliced
3 tbsp of preserved sweet radish (chai poh), Thai used sugar but I replaced with chai poh or 1 tsp sugar
30 gram of chicken breast meat, sliced (optional)
Coriander for fry and garnishing
Sauce
1 tbsp light soya sauce
1 tbsp mushroom sauce
2 tbsp Shao sin chew/ cooking wine ( I used Hwa Tiao Chew)
2 dashes of ground pepper (1/2 tsp)
Method
1. Heat up the wok or non-stick pan with medium high, 2 tbsp grape seed oil or cooking oil.
2. Saute the garlic till fragrant.
3. Add in chai poh/ preserved sweet radish.
4. Add in mushroom, stir well till fragrant.
5. Add chicken slices if you want for 2 mins. Ladder this aside, make way for the egg.
6. Crack the egg, and do scramble, not too cook stil abit raw.
7. Toss in the fish maw, stir fry for 1 min.
8. Toss in bean sprout, not too long depend whether you like it crunchy or soft. I did for 1 min.
9. Add in all sauce, pepper and mix well.
10. Turn off the heat, add in some coriander, stir abit.
11. Dish up, garnish with coriander and ready to serve.