Ingredients
1 roll of egg tofu (cut into about 1" in thickness)
50g of minced pork
2 large prawns (halved)
2 chinese mushrooms (pre-soaked and sliced)
Few slices of carrot
1 tablespoon of oyster sauce
1 teaspoon of sugar
Cornstarch
Preparation
Deep fry egg tofu till golden brown.
Remove from heat and set aside to drain away excess oil.
Stir fry minced meat over low heat.
Toss in the carrots, chinese mushrooms and prawns when the minced meat is semi-cooked.
Stir fry everything for another minute or so before adding in oyster sauce, sugar and 100ml of water .
Bring to a boil.
Add in cornstarch slowly to thicken the gravy.
Arrange the tofu on a serving plate.
Pour gravy over tofu and serve hot.
Deep fry egg tofu till golden brown.
Remove from heat and set aside to drain away excess oil.
Stir fry minced meat over low heat.
Toss in the carrots, chinese mushrooms and prawns when the minced meat is semi-cooked.
Stir fry everything for another minute or so before adding in oyster sauce, sugar and 100ml of water .
Bring to a boil.
Add in cornstarch slowly to thicken the gravy.
Arrange the tofu on a serving plate.
Pour gravy over tofu and serve hot.
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