Bean Curd with Oyster Sauce

Title:
Bean Curd with Oyster Sauce

Yield:
4 Servings

Categories:
Chinese




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






 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