• 1/2 lb soy bean curd (canned or fresh)
  • 1/2 cup chicken stock
  • 1 pinch sugar
  • 2 green onions
  • 2 tbsp premium oyster Sauce
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tsp peanut oil
  • cornstarch paste

First of all, to make * bean curd with oyster sauce recipe we are going to slice the soy bean curd into 1/4″ cubes and sliver the green onions. Taking a hot wok, heat the olive oil to when it starts to shimmer and add the bean curd, green onions and garlic powder. Stir gently to avoid breaking up the curd turning the pieces to coat with oil.

You must make sure that the oil is not too hot or the bean curd will tend to stick to the pan. Once the aroma of the garlic is apparent, add the 1/2 cup of chicken stock and bring to the boil. Lower the heat, cover, and simmer for about 30 seconds (don’t let the bean curd fall apart). Remove cover; stir in oyster Sauce and Sugar.

Lastly, turn up the heat, and when liquid boils again, add enough cornstarch paste to make a creamy but not too thick sauce. Mix in the peanut oil to make a glaze. Serve over Rice or in a shallow serving bowl.

*Bean Curd = Tofu