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• Keep can closed with plastic lid after use.
• Avoid prolonged storage in excessive temperatures.
• Use contents within 4 weeks of opening.
• Do not use if foil security seal is damaged or missing.
• Cut bell pepper in thick cube.
• Heat a large wok over high heat. Add 1 tablespoon vegetable oil. Swirl the oil around in the wok. Add bell pepper and stir fry for 2 to 3 minutes until it is fragrant and bright green in color. Remove and set aside.
• Add remaining vegetable oil to the wok. Stir fry red chili and garlic for 30 seconds.
• Add squid flower and stir fry for 1 min.
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