Egg Bean Curd with Minced Pork in Oyster Sauce
Lee Kum Kee
Egg bean curd/Egg tofu 3 rolls [dried, cut into 15 rounds]
Minced pork 90 g
Chinese mushroom(s) 4 pcs [soaked, drained ,diced finely]
Garlic 1 pc
Green onion(s) [diced for garnish]
Premium Oyster Sauce
2 tbsp Pure Sesame Oil
Corn starch 1 tsp
Water 5 tbsp
Cooking Wine 1 tbsp
White pepper to taste
- Pan-fry egg bean curd in 2 tbsp oil until golden yellow. Put on a serving plate.
- Use the remaining oil to saute red chili until fragrant. Add minced pork, mushrooms and stir-fry until done.
- Stir in sauce mix and heat through. Sprinkle with diced green onion. Pour over egg bean curd.
Individually packed bean curd available from supermarkets can be steamed, stir-fried, cooked and deep-fried in oyster sauce. It is simply delicious when cooked with other vegetables and meats.
Lee Kum Kee Premium Oyster Sauce has a rich, fresh taste and goes particularly well with bean curd and vegetable dishes.