Ingredients

  • 4 pieces of bean curd (cut into halves, make a slit in the center of each piece and set aside)
  • 10 fresh chilies (slit, deseed and set aside)
  • 2 eggplants (slice, slit and set aside)
  • 1/2 bitter gourd (cut into round pieces, deseed and set aside)
  • 30 soya nuggets/vegetarian roasted chicken 素食香酥鸡 su shi xiang su ji (defrost, crush in a blender and set aside)
  • 1 tablespoon of tapioca starch
  • 1/2 cup of self-rising flour

Seasonings

  • 1/4 teaspoon of salt
  • 1/8 teaspoon of vegetarian seasoning

Method

  • Combine crushed soya nuggets + salt + vegetarian seasoning + self-rising flour + tapioca starch + some water and mix evenly.
  • Stuff the mixture into the slits of the bean curd + chilies + eggplants + bitter gourds.
  • Pan-fry, dish out and drain.
  • Bring 1/2 cup of water + some salt + some vegetarian seasoning to a boil.
  • Add all the stuffed bean curd + chilies + eggplants + bitter gourds and simmer over high heat until fully absorbed.
  • Dish out and serve.