Steamed Egg with Minced Meat and Beancurd

[Ingredients]

-250g firm beancurd

- 125g minced meat

- 3 cloves of garlic, peeled and minced

- 4 shallots, peeled and sliced

- 1 large egg

- 150ml stock / water

- 100g brown shimeji mushroom

- 1 stalk scallion, chopped

[Marinade]

- 1tsp sesame oil

- 1tsp soy sauce

- Freshly ground pepper

- 1tsp cornstarch

[Seasoning 1]

- 2tsp oyster sauce

- 1tsp dark soy sauce

- 1/2tsp sugar

- Cornstarch solution: 1tsp cornstarch + 1tbsp water

[Seasoning 2]

- 1/2tsp light soy sauce

- 1/2tsp sesame oil

- 1/2tsp sugar

- 1tsp cornstarch

[Steps]

1. Marinate meat with marinade ingredients and let sit for 10mins.

2. In a pan over medium-low heat, add 1tbsp cooking oil and shallots. Fry till golden brown. When cooked, dish up and drain on paper towels. Set aside.

3. In the same pan, add in garlic and cook till fragrant. Followed by meat, then mushrooms.

4. When they are almost cooked, add in seasoning 1 - oyster sauce, soy sauce and sugar, and stir well.

5. When cooked, add in cornstarch solution and continue to cook till gravy thickens. Set aside.

6. In a steaming dish, add in egg and seasoning 2 ingredients, mix well.

7. Slice beancurd in half horizontally and place into the dish. Steam on medium heat for about 8-10mins.

8. Top steamed egg and beancurd with prepared meat, and sprinkle shallots and scallion over.

Adapted from @honeybeesweets.sg