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