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Bean Curd with Oyster Sauce
Bean Curd With Oyster Sauce
Ingredients
- Serving Size : 4
- 1/2 pound soy bean curd (canned or Fresh)
- 2 green onions
- 1/2 teaspoon minced garlic
- 2 tablespoons peanut oil
- 1/2 cup chicken stock
- 1 pinch sugar
- 2 tablespoons premium oyster sauce
- cornstarch paste.
- 1 teaspoon peanut oil
Method
- 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.
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