Bean Curd with Oyster Sauce

1. 1

   Slice bean curd into 1/4 inch cubes; sliver green onions.

2. 2

   In hot wok, heat oil just to point of smoking.

3. 3

   Add bean curd, green onions and garlic.

4. 4

   Stir gently to avoid breaking up curd; turn pieces to coat with oil.

5. 5

   Be sure oil is not too hot or curd will tend to stick to pan.

6. 6

   When aroma of garlic is apparent, add stock and bring to boil.

7. 7

   Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart).

8. 8

   Remove cover; stir in oyster sauce and sugar.

9. 9

   Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce.

10. 10

    Swirl in peanut oil to make a glaze.

11. 11

    Serve over rice or in a shallow serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.