Deep- Fried Bean Curd

Ingredients:

• 2 pieces bean curd
• 30g carrots
• 30g white Chinese cabbage
• 50g canned or pre-cooked bamboo shoot
• 8 mushrooms
• 3 stalks spring onions
• 1 tbsp each of cornflour and water

Seasoning:

• 1 tbsp soy sauce
• 1 tsp each of salt and sugar

Procedures:

• Cut bean curd into triangular pieces. Slice carrots and bamboo shoot. Soak mushrooms until soft and remove stems. Remove and wash leaves of cabbage. Section spring onion and cabbage leaves.
• Heat 2 cups of oil in a wok and deep fry bean curd until golden brown. Remove and set aside.
• Heat 2 tbsps of oil. Saute spring onion. Add in carrot, bamboo shoot and mushrooms. Fry until cooked. Add in bean curd, Seasoning and 3/4 cup water. Bring to a boil and simmer over low heat for 10 minutes.
  
• Lastly, add in the cabbage and thicken with cornflour solution.
  
• Dish up and serve.