Ingredients

• 2 soft beancurds
  
• 8 pcs dry chinese mushrooms soaked & minced
  
• 6 pcs water chestnuts minced
  
• 8 1 oil
  
• 1 1/2 T hot bean paste
  
• 4 cloves garlic chopped
  
• 1/2 cup spring onion chopped
  
  
• Sauce
• 2 T cornflour (mix with little water)
  
• 2 T light soya sauce
  
• 2 T dark soya sauce
  
• 1 T sesame oil
  
• 11 sugar
  
• 1 T black vinegar
  
• 1 T veg. oyster sauce
  
• 1 T chilli oil
  
• I T tomato ketchup
  
• 1 T chilli sauce
  
• 1 T garlic juice
  
• 1/2 t ajinomoto (optional)
  
• 1 cup water

Method

1. Cut beancurd into triangles, deep fry and drain.
2. Heat oil, stir fry garlic, mushroom and water chestnut for a minute. Remove from wok and keep aside.
3. In the same wok fry the hot bean paste and a little spring onion. Add the fried mushroom and water chestnut.
4. Add the sauce ingredients to it. When it thickens put in the fried beancurd. Stir fry for a minute. Garnish with spring onion and serve hot.