Braised Seafood and Bean Curd in Imperial Stir-Fry

Braised Seafood and Bean Curd in Imperial Stir-Fry (Serves 4)

Ingredients

2 pieces soft bean curd, cut into 2cm cubes
120g shrimp meat, chopped
90g fish fillet, chopped
½ onion, diced
3 tbsp Pat Chun Imperial Stir-Fry Sauce
1 tbsp spring onion, chopped
1 tsp garlic, minced
1 tsp salt
2 tsp cooking oil

Marinade

1 tbsp Pat Chun Gourmet Light Soy Sauce
½ tbsp Pat Chun Oyster Sauce
½ tbsp corn starch
1 tsp Pat Chun Sesame Oil

Sauce

½ tbsp Pat Chun Oyster Sauce
1 tsp corn starch
5 tbsp water

Preparation

1. Marinade fish and shrimp.
2. Sprinkle bean curd cubes with some salt. Leave for 5 minutes. Cook in boiling water for 2 minutes. Drain and set aside on warm plate.
3. Sauté garlic and onion in 2 tbsp of hot oil until fragrant. Add fish, shrimp and Pat Chun Imperial Stir-Fry Sauce. Stir-fry until cooked through.
4. Add Sauce and heat through. Pour over bean curd and garnish with spring onion.