2 squares bean curd
50 gm sliced bamboo shoots
10 gm small black mushroom (about 10)
3 slices ginger
6 sections 4 cm spring onion
1 tsp corn flour
1 tsp water
1/2 cup vegetable stock
1 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp sugar
1/4 tsp salt
Cut bean curd into 1 x 2 x 3 cm cubes.
Soak mushrooms until soft and remove stems. Slice thickly and set aside.
Heat 2 tbsp oil in a wok and saute mushrooms, spring onions and ginger until fragrant. Add in bean curd, bamboo shoot and seasoning.
Stir well and cook until bamboo shoot is soft. Thicken with cornflour solution, dish out and serve.
Source: Family Recipes Collection