Ingredients Jump to Instructions ↓

  1. 4 cakes bean curd

  2. 1 tbsp salt

  3. Oil for deep frying

  4. Cornstarch for coating

  5. 2 tbsps oil

  6. 1 garlic clove, minced

  7. 4 scallions, cut into 1 inch pieces

  8. 1/2 lb pork tenderloin, thinly sliced into bite-sized pieces.

  9. 4 medium dried Chinese mushrooms, soaked for 20 minutes, drained , stemmed and quartered

  10. 1 tbsps dry sherry

  11. 3 tbsps soy sauce

  12. 1 tsp sugar

  13. 1 cup water

Instructions Jump to Ingredients ↑

  1. Put the bean curd on a plate and sprinkle with the salt. Leave for 1 minute, then drain the water from the plate.

  2. Heat the oil to 180°C/350°F. Coat the bean curd cakes with cornstarch and deep-fry individually until light brown. Drain on absorbent kitchen paper.

  3. Heat 2 tbsps oil in a pan. Add the garlic and stir fry until brown. Add the scallions, pork and mushrooms and stir fry for 2 seconds.

  4. Add the bean curd, sherry, soy sauce, sugar and water. Cover and cook for 10 to 15 minutes or until the sauce has thickened. Serve hot.


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