RECIPES OF SINGAPORE

Ingredients

2 tsp

2 tbsp

1 tsp

2 tbsp

1 tbsp

1 clove

1/2 tsp

1 tbsp

12-18

2 stalks

8 oz

8 oz

Corn flour

Dried wood fungus

Sugar

Oil

Light soy sauce

Garlic (crushed)

Fresh ginger (finely grated)

Chinese wine (or dry sherry)

Snow peas (remove stems and strings)

Celery (slice thinly in diagonal slices)

Fresh bean sprouts

Shrimps (or small raw prawns) (shell and de-vein)

1. Soak wood fungus in hot water for 10 minutes (It will swell and soften) and trim off any gritty pieces

2. Wash bean sprouts and drain and pinch off any long and straggly 'tail'

3. Heat oil in a wok

4. Add garlic and ginger and stir for 10 seconds, then add the sliced celery and stir fry on high heat for 2 minutes

5. Add bean sprouts and fry for 1 minute longer or until vegetables are tender but still crisp and remove from pan

6. Add very little more oil to wok and stir fry the shrimps until they turn pink

7. Add snow peas and stir fry for 30-40 seconds

8. Return other vegetables , heat through, then move food to side of pan, thicken liquid with corn flour mixed with the sugar, soy sauce and wine, and serve immediately