Cut the bitter gourd into 1-inch rings and discard the seeds in the
middle. Slice the okra into half vertically and clear the seeds. Cut the
eggplant into about 1/2-inch slices. Fried tofu puffs slit in the
middle. Set aside.
Stuff prawn paste into bitter gourd, okra, eggplant and fried tofu
puffs. Make sure do not over-stuff.
Heat oil, pan-fried the stuffed Yong Tau Foo lightly with some
cooking oil over medium to high heat until cooked. Dish up.
Pour in soup and soy sauce into wok, add in fried Yong Tau Foo
continue cook for 10 mins and it’s ready to serve.