I've no idea what is the proper name for this dish that is very common in Chinese household here in Malaysia. I've known it as Chau Lup Lup (Stir-Fried Diced Vegetables?? :p). The ingredients are almost similar as Stir-Fried Preserved Radish with Tofu, just that the execution is slightly different. All ingredients are diced rather small or cut into an almost uniform size and then fried, hence chau lup lup.
Essentially, this dish consist of French beans or some uses long beans, deep fried peanuts, preserved radish and tofu. However for this time, I added some leftover diced rock hard char siu (bbq pork) that we have eaten at Good Friends Restaurant in Highland which I will reserve the review for another time.
* Apologies for the poor quality pics cos have to feed a few hungry tummies :p
This dish involved some work like chopping the ingredients to almost uniform in size. Deep fry peanuts with skin on for about 5 minutes or thereabout till golden brown, and set aside. Next, deep fry the diced dry type of tofu till golden brown, dish up and set aside.
Stir-fry some chopped garlic in oil till fragrant before chucking in the diced sweet preserved radish (wash and soak before cutting). Stir and add a little water. Simmer for a couple of minutes to soften the radish otherwise your jaw will ache from all the chewing :D
Next, stir in char siu, followed by French beans. Pour in a mixture of about 2 tbsp water + 1 tbsp oyster sauce + 1 tsp soy sauce + 1/4 tsp sugar. You can adjust the seasoning with some salt and white pepper powder. Then stir in tofu and peanuts. Keep stirring till the gravy vapourised and essentially this dish should be completely dry in nature. Once it's nice and dry, dish up and serve!
Best with plain rice or congee (rice porridge)!
I'm submitting this for Muhibbah Malaysian Monday blog event. This event is the brainchild of Shaz (Test With A Skewer) and Suresh (3 Hungry Tummies). Read more here.