Taugeh Goreng Lobak Merah (Stir-fry Beansprouts with Carrots)

    35 mins

    Quick and easy vegetable side dish that can be eaten with rice. I use the dried shrimp and scallops to give the dish some flavour. This vegetable option can also be used to stir-fry noodles and turn into a whole meal.


    Kuala Lumpur, Malaysia
    3 people made this

    Serves: 4 

    • 300 gm beansprouts, ends trimmed
    • 1 carrot, cut into matchsticks
    • 2 spring onions, sliced
    • 50 gm dried shrimp, soak in water
    • 3 pieces dried scallops, soak in water
    • 1 tbsp oyster sauce
    • 2 tsp fish sauce
    • a pinch of sugar
    • salt and white pepper to taste
    • oil for cooking

    Prep:10min  ›  Cook:5min  ›  Extra time:20min soaking  ›  Ready in:35min 

    1. Finely chop the dried shrimp and dried scallops together, reserving some of the soaking liquid from the scallops. Heat a little oil in wok and stir-fry the dried ingredients until slightly crispy.
    2. Add carrots and stir-fry for about 3 minutes. Stir in oyster sauce, fish sauce and 1 tbsp of the reserved scallop soaking liquid. Add a pinch of sugar then add the beansprouts and spring onions.
    3. Quickly stir-fry the vegetables, taste and season with salt and white pepper.

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