Rinse the dried shrimp and dried radish. Blanch the squid tentacles and set aside.
Heat the wok with oil, add the chive buds, stir-fry for a while. Remove and set aside.
Stir-fry the Lee Kum Kee Minced Garlic and dried green onions until fragrant. Add dried tofu, dried radish and dried shrimp and stir-fry briefly. Add the chive flowers and squid tentacles back into the wok. Add red bell peppers and seasonings, stir-fry until the sauce is absorbed. Add cashews and serve.
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