These are also known in cantonese as "chau lup lup" - stir fried pieces.
Lup means "grain/granule/tiny piece" in Cantonese, which is just what this is, little bits of salted radish, deep fried red skin peanuts and other assorted vegetables. You can use any vegetables of your choice, so long as they are not watery, e.g. green beans, sweet corn (fresh or frozen), bell peppers. The peanuts and salted radish are the key elements, otherwise put in whatever you like, although you should at least have a "sweet" vegetable in there, e.g. red bell pepper/carrot/sweet corn to contrast the saltiness of the radish.
200g green beans chopped into 1cm lengths
1 sweet bell pepper chopped into approx. 1cm pieces
80g salted radish, chopped into 1cm pieces (it is brown in colour, dried, comes in
vacuum packs in small pieces in chinese supermarkets. You can substitute "soy radish" - which comes in slices, then chop it up into 1cm pieces too).
100g red skin peanuts (can use pink skin too). These are traditionally deep fried until the nut is golden brown. They can be roasted but the skin might not stay on the peanuts. I have in a pinch used roasted salted peanuts, which also works, but I like the slight bitterness the skin gives the dish, and it looks pretty.
50g sweetcorn, frozen or fresh kernels (optional)
1 garlic clove, chopped
1 dried birds eye chilli, chopped / 1 fresh green chilli, chopped (deseed and de-membrane for less heat)
1/2 tsp sugar
1 tsp dark soy sauce
Heat 1 tsp oil in a wok or cast iron skillet on high heat. When hot, add vegetables, garlic and chilli. Stir fry for 3 minutes, add sugar and soy sauce. Test green bean, when cooked but still crisp, add peanuts and stir through. Serve with rice, or this goes well with congee (rice porridge/"zhou").
