Soft bean curd with minced meat and fresh mushrooms

Bean curd or commonly known as Tofu is rich in protein.  Basically there are two types of bean curd, first is the silken which is soft and easily breaks and needs the gentle touch of hands to work on it, and secondly is the Chinese-style bean curd which is firm. In today's market we can find so many varieties of bean curd or tofu, including those home-made or which is normally called 'local made.'

Today, I've got this simple recipe to share, and with a combination of silken bean curd, minced meat and fresh shiitake and pin mushrooms, who could imagine that it's a yummylicious dish, especially those who are fond of bean curd and mushrooms!

Ingredients:

1 block silken/soft bean curd (cut into pieces)

1/3 cup minced pork

5 fresh shiitake mushroom (halved)

1 packet pin mushroom (discard roots)

4 pip garlic (chopped)

2 tbsp. oil

1 stalk spring onion (chopped), for garnish

Seasoning:

1 tbsp oyster sauce

1 tbsp light soy sauce

dash of sesame oil

dash of grounded pepper

100ml water

1 tsp corn flour mixed with 1 tbsp water (for thickening)

Methods:

1. Get ready all ingredients and put aside separately for later use.
2. Marinate the minced pork with dash of light soy sauce and grounded pepper and leave aside.
3. Heat up 2 tbsp oil in a wok and saute chopped garlic until fragrant.
4. Add in minced pork and stir well, then add in fresh shiitake and pin mushrooms and fry to mix well.
5. Add in bean curd, seasoning and bring to boil for 3 minutes.
6. Thicken with corn flour mixture.
7. Off the heat and serve on a plate topped with chopped spring onion.