Friday, September 5, 2008

Mixed Japanese Beancurd

Another quick and easy recipe I've learned. You can change some of the ingredients according to your preference. The important thing is the sauce.

2 strips of japanese beancurd
1/2 bowl prawns, shelled (marinate with 1 tsp sugar, soya sauce & pinch of pepper)
1/2 bowl of meat (optional)
1 packet of snowpea/ broccoli
1/2 bowl of chinese/button mushroom
1/2 bowl of black fungus
1/4 bowl of carrot/onion, sliced
2 cloves of garlic, chopped
4 slices of ginger
3 tbsp oil
1 egg, beaten

1 tsp cornflour
1/2 tsp oyster sauce
1/2 tsp sugar
1/2 tsp salt
1/2 bowl water

Fry the Japanese beancurd and set aside, leaving the oil. Saute garlic and ginger. Add meat, prawn and stir fry. Add carrot, mushroom, black fungus, snowpea and stir fry for about 1 minute. Drizzle about 2 tbsp water, add the beancurd, cover and cook for further 2 minutes. Add sauce and bring to boil. Add egg, mix well and dish on to a serving plate.

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