Stir Fry Shishamo With Salted Egg Yolk
Ingredients
Ingredients A
- 300 g EB Imitation Shishamo Deep-fry
- 2 Salted Egg Yolks Steamed, Mashed
- 1 tbsp Cooking Oil
Ingredients B
- 1 tbsp Red Chili Chopped
- 1 tbsp Continental Parsley Chopped
Instructions
- Heat oil in wok, add in mashed salted egg yolk and stir-fry until aromatic. Add in Shishamo, quickly stir-fry until well combined.
- Add in ingredients B, stir well. Dish up and serve hot.
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