1 piece fresh cuttle-fish
1 stalk spring onions
3 baby corn
3 baby carrot
1 bombay onion
1 tbsp oyster sauce
1 tbsp water
1/2 tsp pepper
1 clove garlic (chopped)
1 tbsp oil

1. Scald cuttle-fish in hot boiling water for a few minutes. When it curls up, take out and lets it cool down.

2. Cut the cuttle-fish into rectangles about 2cm x 4 cm. Make criss-cross slits on the back of the cuttle-fish pieces.

3. Wash and cut the corns and carrots into halves. Cut the onion into quarter and the spring onions into 3 cm in length.

4. Heat up a wok with some oil. Fry garlic until fragrant. Add in all the other ingredients. Stir-fry for a few minutes. Dish out and serve hot.
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