Assorted Dices on Bean Curd

　

Ingredients :

Bean Curd 400g Pork (diced) 75g

Shrimp (shelled) 75g Baby Corn (diced) 75g

Green Peas 2 tbsp Black Mushrooms 4

Garlic 1 pc Wine dash

　

Marinade :

Oyster Sauce 2 tbsp Sugar 1 tsp

Sesame Oil 1 tsp Pepper pinch

　

Method :

1. Devein, rinse, wipe dry and dice the shelled shrimp, mix up with pork and marinate for later use.

2. Cut the bean curd into 2 cm slices. Steam on medium heat for about 10 mins. Drain and keep warm for later use.

3. Heat up some oil to saute garlic, stir dry with pork, shrimp and mushroom. Splash some wine and keep frying until almost done. Stir in baby corn and green peas.

4. Pour in thickening (mixed up with 1 tsp of corn flour and 3 tbsp of water) and bring to boil. Dish up and pour on top of the bean curd. Serve hot.

　

Gist :

1. It will be much easier to cut the bean curd if you can soak it in salty water for a while before.

Ingredients :
Bean Curd	400g	Pork (diced)	75g
Shrimp (shelled)	75g	Baby Corn (diced)	75g
Green Peas	2 tbsp	Black Mushrooms	4
Garlic	1 pc	Wine	dash

Marinade :
Oyster Sauce	2 tbsp	Sugar	1 tsp
Sesame Oil	1 tsp	Pepper	pinch

Method :
1.	Devein, rinse, wipe dry and dice the shelled shrimp, mix up with pork and marinate for later use.
2.	Cut the bean curd into 2 cm slices. Steam on medium heat for about 10 mins. Drain and keep warm for later use.
3.	Heat up some oil to saute garlic, stir dry with pork, shrimp and mushroom. Splash some wine and keep frying until almost done. Stir in baby corn and green peas.
4.	Pour in thickening (mixed up with 1 tsp of corn flour and 3 tbsp of water) and bring to boil. Dish up and pour on top of the bean curd. Serve hot.

Gist :
1.	It will be much easier to cut the bean curd if you can soak it in salty water for a while before.