Recipe - Bean Curd With Oyster Sauce

One half pound Soy bean curd (canned or
Fresh)
2 Green onions
One half teaspoon Minced garlic
2 tablespoon Peanut oil
One half cup Chicken stock
1 pn Sugar
2 tablespoon Premium oyster sauce
Cornstarch paste
1 teaspoon Peanut oil

Slice bean curd into 1/4" cubes; sliver green onions.
In hot wok, heat oil just to point of smoking. Add
bean curd, green onions and garlic. Stir gently to
avoid breaking up curd; turn pieces to coat with oil.
Be sure oil is not too hot or curd will tend to stick
to pan.

When aroma of garlic is apparent, add stock and bring
to boil. Lower heat, cover, and simmer for about 30
seconds (don't let curd fall apart). Remove cover;
stir in oyster sauce and sugar. Increase heat, and
when liquid boils again, add enough cornstarch paste
to make a creamy (but not too thick) sauce. Swirl in
peanut oil to make a glaze. Serve over rice or in a
shallow serving bowl.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini