Ingredient
2-3 Japanese Egg Tofu
100 g minced chicken meat or pork
(Marinade with a bit of salt, soy sauce, pepper and corn flour)
50 g small Prawn – deveined and shell Ed)
Sauce Ingredients
1 tbsp Oyster sauce
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tsp pepper
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tsp sugar
500 ml chicken stock or water
2 tbsp corn flour (mixed with 3 tbsp water)
A mixture of cauliflower and broccoli (blanched in boiling water with a bit of salt and oil)
Some green peas
3 fresh shitake mushrooms – sliced
1/2 carrot – sliced
Baby corns ( optional)
Red capsicum ( optional)
1 stalk spring onions – cut
2 garlics – minced
2 shallots – sliced thinly
2 eggs – beaten lightly
Method
1) Cut tofu into slices of 1.5 cm thick. Heat enough oil to fry the tofu till golden on both sides. Drain and set aside.
2) Using 2 tbsp oil from oil used to fry tofu. Saute garlic, shallots and mushrooms till fragrant. Add in minced meat, continue to saute for another minute.
3) Add sauce Ingredients, stir to mix well, bring to a boil, once it begins to boil, add in cauliflower, broccolli, capsicum, green peas, baby corns, carrot, pour in corn starch, stir till gravy thickens.. Set aside
3) Heat frying pan with oil till hot, pour in beaten egg, add in the fried tofu slices. Pour the prepared gravy over the pan. Topped with chopped onions
Jessie Koey's Kitchen 