Bean Curd with Soy Sauce

Ingredients

220g bean curd, cut into small pieces
1 tablespoon ginger, thinly sliced
1/2 cup assorted diced vegetables

Sauce:
1 tablespoon Pat Chun Light Soy Sauce
1 teaspoon sugar
1/2 teaspoon Pat Chun Dark Soy Sauce
1/2 teaspoon corn starch
4 tablespoons water

Preparation

Blanch assorted diced vegetables in boiling water. Drain and set aside.
Pan-fry bean curd in 3 tablespoons of hot oil until golden yellow.
Add ginger, assorted diced vegetables and Sauce. Cook for 2 to 3 minutes.

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