Ingredients

The following ingredients have 4 Servings
  • 2 tube silken egg tofu or 2 blocks soft tofu, sliced
  • 12 pcs straw mushrooms, sliced in half
  • 200 g minced pork
  • 2 cups frozen green peas, corn and carrot mix, thawed
  • 2 pcs red chillies, sliced
  • 2 spring onions, sliced
  • 4 cloves garlic, minced
  • oil
  • 2 cups chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch
  • 1 tsp brown sugar
  • 1 egg
  • white pepper
  • salt
  • oil

Instruction

  • In a wok lightly fry tofu in oil, drain then set it aside.
  • Using the same wok, remove excess oil then sauté garlic.
  • Add the pork mince then cook until light brown in colour.
  • Add straw mushrooms then stir fry for a minute.
  • Add the chicken stock, oyster sauce, light soy sauce and brown sugar, bring it to a boil.
  • Add the tofu, mixed vegetables and simmer in low heat for 5 minutes.
  • Mix cornstarch in 1/2 cup of water then pour it on the boiling stock to thicken.
  • Pour the egg and stir it gently, then add the spring onions, chillies and sesame oil.
  • Season with salt and white pepper then serve.