Bean Curd Sauce Recipe

• 500 Fresh Bean Curd
• 1 tsp Garlic (chopped)
• 1 tsp Shrimps (dried and chopped)
• 1 tbsp Cornstarch
• 1 tsp Ginger (chopped)
• 100 gms Lean Pork (minced)
• 2 tsp Rice Wine
• 2 tsp Coriander Leaves (chopped)
• 100 ml High Stock
• 2 tsp Sweet Fermented Flour Sauce
• 1 tsp Scallions (chopped)
• 60 ml Vegetable oil
• 5 tsp Soy Sauce
• 3 tbsp Peppercorn Oil

• In a heat-proof bowl add bean curd.
• Allow it to steam for ten minutes.
• Now, drain and cut the bean curd into cubes and keep aside.
• Add the scallions, ginger, garlic, shrimps, sweet fermented flour sauce, and pork in a wok with hot oil.
• Stir-fry for two minutes.
• After two minutes; add rice wine, soy sauce and stock. Simmer to boil.
• Add the cornstarch-water mixture and cook.
• Stir frequently until the sauce thickens.
• Pour the cornstarch-water- soy sauce mixture over the bean curd.
• Mix coriander and later sprinkle with peppercorn oil.
• Serve.