| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Soy bean curd (canned or |
|
|
Fresh) |
| 2 |
|
Green onions |
| 1/2 |
ts |
Minced garlic |
| 2 |
tb |
Peanut oil |
| 1/2 |
c |
Chicken stock |
| 1 |
pn |
Sugar |
| 2 |
tb |
Premium oyster sauce |
|
|
Cornstarch paste |
| 1 |
ts |
Peanut oil |
INSTRUCTIONS
Slice bean curd into 1/4" cubes; sliver green onions.
In hot wok, heat oil just to point of smoking. Add
bean curd, green onions and garlic. Stir gently to
avoid breaking up curd; turn pieces to coat with oil.
Be sure oil is not too hot or curd will tend to stick
to pan.
When aroma of garlic is apparent, add stock and bring
to boil. Lower heat, cover, and simmer for about 30
seconds (don't let curd fall apart). Remove cover;
stir in oyster sauce and sugar. Increase heat, and
when liquid boils again, add enough cornstarch paste
to make a creamy (but not too thick) sauce. Swirl in
peanut oil to make a glaze. Serve over rice or in a
shallow serving bowl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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