Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Soy bean curd (canned or
Fresh)
2 Green onions
1/2 ts Minced garlic
2 tb Peanut oil
1/2 c Chicken stock
1 pn Sugar
2 tb Premium oyster sauce
Cornstarch paste
1 ts Peanut oil

Slice bean curd into 1/4" cubes; sliver green onions. In hot wok,
heat oil just to point of smoking. Add bean curd, green onions and
garlic. Stir gently to avoid breaking up curd; turn pieces to coat
with oil. Be sure oil is not too hot or curd will tend to stick to
pan.

When aroma of garlic is apparent, add stock and bring to boil. Lower
heat, cover, and simmer for about 30 seconds (don't let curd fall
apart). Remove cover; stir in oyster sauce and sugar. Increase heat,
and when liquid boils again, add enough cornstarch paste to make a
creamy (but not too thick) sauce. Swirl in peanut oil to make a
glaze. Serve over rice or in a shallow serving bowl.

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