This dish is made with very simple ingredients, simple process yet tasty. It goes very well with rice or porridge. I love bean curd and spicy bamboo shoots, hence the combination of these two ingredients is a perfect match. Simple yet delicious.

Ingredients

• 4 pcs bean curd (豆干) – sliced into log shape ( refer to picture below)
• 270g minced pork
• 110g spicy bamboo shoots
• 2 shallots (chopped)
• 1 sliced long chili (deseeded)

Sauce

• 1/2 cup water
• 1/2 tsp potato starch
• 1 tbs oyster sauce
• 1 tsp sugar
• 1 tsp soy sauce

Garnish

• 1 stalk green onion (chopped)

Method

• Mix all the sauce ingredients in a bowl. Set aside
• In a heated non-stick pan, add enough oil to pan fry the bean curd at medium heat. Pan fry until it becomes golden brown on both sides, around 1 minute on each side. Fry in 2-3 batches. Add oil if necessary in between batches. Set aside
• Remove the excess oil on the pan, and just leave about 2-3 tbs oil. Using medium heat, add in the shallots and chili. Stir- fry for about a minute or 2.
• Add in the minced pork, stir-fry and break up the meat into small bits. Stir-fry until all meat are lightly brown and cooked.
• Add in the spicy bamboo shoots
• Add in the sauce and let it simmer for a minute. Turn off the heat
• Add in the pan-fried bean curd and gently mix all the ingredients well. Top with chopped green onion.
• Serve with hot porridge or rice

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