Hotplate-style Beancurd

[Ingredients]

• 2 Sliced Egg Beancurd

• 50g Minced Meat

• 1/4 Sliced Carrot

• 1/2 Deseeded Diced Red Chilli

• 2 Diced Chinese Mushroom (pre-soaked in water)

• 1/2tsp Minced Garlic

• 1 1/2 Beaten Egg

• Chopped Spring Onion – to garnish

• Cooking Oil

[Seasoning]

• 3tbsp Light Soy Sauce

• 1tbsp Oyster Sauce

• 2tsp Dark Soy Sauce

• 1/2tbsp Sugar

• 1/4tsp Salt

• Sesame Oil

• Ground Pepper

• 200ml Water

• 1tbsp Cornstarch (mixed with water)

[Steps]

1. Deep fry beancurd until golden brown. Drain on kitchen towels, set aside.

2. Stir fry garlic until fragrant. Add in carrot, chilli, mushroom and minced meat, stir well.

3. Stir in seasoning and thicken sauce with starch. Remove from heat.

4. Using back the same wok/pan, add in more oil and cook egg till it becomes semi-cook. Scramble egg up and pour sauce over, mix well.

5. Add beancurd in and coat it well with the sauce. Transfer mixture into a serving plate, serve garnished with spring onion.

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