Ingredients
- 2tbsp vegetable oil
- 1tbsp minced garlic
- 1tbsp minced ginger
- Chinese five spice powder (optional)
- 250g pork mince
- 1tbsp spicy bean paste or gojujang
- 300ml chicken stock
- 600g silken tofu
- 1tbsp soy sauce
- 1tbsp oyster sauce
- 1 bird eye chilli
- Cornstarch slurry ( 2tbsp water + 1tbsp corns starch )
- 1tsp caster sugar
- Spring onion
Method
- Finely mince the garlic, ginger and bird eye chilli. Add oil into the heating pan and put the garlic, ginger and bird eye chilli. Fry till aroma comes out, then add the pork mince. Fry in high heat till the meat get brown. Add the spicy bean paste, Chinese five spice, soy sauce and oyster sauce and fry for 2 minutes in medium heat.
- Add the chicken stock into the pan and wait till boil. Cut the tofu into square and add it into the pan. Cook in high heat for 3 minutes.
- Add the sugar into the pan. Taste it, if it's less strong you can add more soy sauce. Add cornstarch slurry into the boiling pan and mix it thoroughly. When it's thickened, put it in the dishes and garnish it with chopped spring onions.
Product used in recipe
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
- OBENTO - OBENTO SAUCE - SUSHI & SASHIMI SOY SAUCE
