Stir Fry Chye Sim with Fried Tau Kee
I was at NTUC the other day (as usual) and I saw this BoBo product (it is really called BoBo, I’m not kidding!) called Fried Tau Kee and instantly I remembered eating something similar at some Yong Tau Foo stall. So I bought it. I knew it would taste fabulous with some fried vegetable like Chye Sim (local) or China Chye Sim (above picture).
The fundamental differences between local Chye Sim and China Chye Sim is that the foreign one (actually they are both foreign) is shorter and have thicker stems. They resemble Kai Lan vegetable in some ways.
I already cooked it with the local Chye Sim and my wife loves it. So now to try it with the China variant of the Chye Sim. I have a feeling that it should taste just as delicious, and I was right. My wife loves it, and that’s all that matters really.
1 packet of China Chye Sim (I got the NTUC ones and they are usually very nicely packed)
1 packet of BoBo Fried Tau Kee (this usually comes filled with fish paste)
3-4 cloves of Garlic (rough chop)
Light Soya Sauce
1. Heat 3 tbsp oil in wok/pan and when the oil is sufficiently heated, drop the garlic in and stir fry until fragrant.
2. Slice the Fried Tau Kee into thin strips and then add into the wok/pan to fry with the garlic. Do this until the Tau Kee pieces start to brown a little.
3. Chop the Chye Sim into bite size pieces and give them a good wash and rinse. Then add into the wok/pan to stir fry. I have a different method of stir frying for my vegetables. I prefer to flip the vegetables instead of attacking them with the wooden spatula. I find that this way of frying vegetables was much better (and more fun). The most important consideration is the fire, it should be high and the flipping action must be continuous.