1 small cauliflower – cut into small florets
1 piece tau kwa – cut into small cubes and deep fry till golden, drained and set aside
1/2 carrot – sliced
1 small can baked green peas (Ayam Brand)
50 g small prawns – shelled
1 small can button mushrooms
1/2 red capsicum – cut into strips
1 tsp corn flour (mixed with 1 tbsp water)
Salt to taste
2 cloves garlic – minced
1 tbsp abalone sauce
1 tbsp oyster sauce
1 tsp tomato sauce
1 tbsp light soy sauce
1 tsp Knorr All- Seasoning powder
1/2 tsp sesame oil
1/2 tsp salt
50 ml water
1) Blanch cauliflower in a pot of boiling water with a a bit of salt and oil for 1-2 minutes. Drained and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add prawns, and stir fry for 30 seconds. Add in capsicum, carrot, button mushrooms, cauliflower & sauce ingredients. Stir to mix and bring to a slow boil for 1 minute.
3) Add in baked green peas, tau kwa and briefly toss to mix well for 30 seconds. Taste accordingly. Thicken with corn starch and dish out to serving plate. Serve hot.