Deep Fried Bean Curd with Mushrooms

Ingredients: (serving: 4)

• 4 cakes bean curd
• 1 tbsp salt
• Oil for deep frying
• Cornstarch for coating
• 2 tbsps oil
• 1 garlic clove, minced
• 4 scallions, cut into 1 inch pieces
• ½ lb pork tenderloin, thinly sliced into bite-sized pieces.
• 4 medium dried Chinese mushrooms, soaked for 20 minutes, drained , stemmed and quartered
• 1 tbsps dry sherry
• 3 tbsps soy sauce
• 1 tsp sugar
• 1 cup water

Directions:

1. Put the bean curd on a plate and sprinkle with the salt. Leave for 1 minute, then drain the water from the plate.
2. Heat the oil to 180°C/350°F. Coat the bean curd cakes with cornstarch and deep-fry individually until light brown. Drain on absorbent kitchen paper.
3. Heat 2 tbsps oil in a pan. Add the garlic and stir fry until brown. Add the scallions, pork and mushrooms and stir fry for 2 seconds.
4. Add the bean curd, sherry, soy sauce, sugar and water. Cover and cook for 10 to 15 minutes or until the sauce has thickened. Serve hot.