Dietary guidance: v v
1 pound soft bean curd, drained
1 tablespoon peanut oil
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped garlic
1 tablespoon chili bean sauce
1 teaspoon yellow bean sauce
2 teaspoons sugar
1/4 cup vegetable stock
2 tablespoons rice wine or dry sherry
1 teaspoon cornstarch mixed with 1 teaspoon water
2 teaspoons sesame oil
2 tablespoons finely chopped scallions
Cut the bean curd into 1-inch cubes and set aside.
Heat a wok or large frying-pan over high heat and add the oil.
Put in the ginger, garlic, chili bean sauce, and bean sauce and stir-fry for 30 seconds.
Add the sugar, stock, and rice wine and cook for 2 minutes.
Stir the blended cornstarch into the wok.
When the sauce has slightly thickened, add the bean curd cubes and stir gently.
Continue to cook for 2 minutes until the bean curd is heated through.
Garnish and serve at once with rice, crispy noodles or bread.