Clearly! Then is a simple form for cooking Bean Curd with Chicken
constituents
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1 pound( 450g) establishment tofu, cut into cells
pound( 450g) boneless, skinless funk guts or shanks, sliced
teaspoon vegetable oil painting
3 cloves garlic, diced
teaspoon gusto, grated
mug( 240 ml) funk broth
3 soupspoons soy sauce
1 teaspoon oyster sauce
1 tablespoon sesame oil painting
1 tablespoon sugar
1 mug( 150g) snap peas, trimmed
red bell pepper, sliced
green onions, sliced
teaspoon cornstarch mixed with 2 soupspoons water( voluntary for thickening)
Instructions
In a large skillet or wok, heat vegetable oil painting over medium-high heat. Add diced garlic and grated gusto, sauté until ambrosial.
Add sliced funk to the skillet and cook until browned on all sides.
Add tofu cells, funk broth, soy sauce, oyster sauce, sesame oil painting, and sugar. Stir gently to combine.
Allow the admixture to poach for 10- 15 twinkles, icing the funk is completely cooked and the flavors immingle.
Add snap peas, bell pepper, and green onions. Stir and cook for an fresh 5 twinkles, or until vegetables are tender-crisp.
still, add the cornstarch admixture and stir until the sauce thickens, If you prefer a thicker sauce.
Taste and acclimate seasoning if necessary. Serve briskly over rice or polls.
Enjoy your succulent Bean Curd with Chicken!
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