Stir Fry Beancurd Puffs with Soy Bean Sprouts

Blanch Tofu Puffs (8) in boiling water for about 3 minutes to remove oil, turning occasionally. Rinse in cold water slightly. Drain well and squeeze out excess water and set aside.

Add the Oyster Sauce (1 tsp) , Light Soy Sauce (1 tsp) , Dark Soy Sauce (1/2 tsp) , Granulated Sugar (1 tsp) , Chicken Stock Granules (1 tsp) , and Shaoxing Cooking Wine (1 tsp) into a small bowl and mix well.

Heat up Cooking Oil (2 Tbsp) . Then sauté Garlic (1 clove) till fragrant.

Next, add in Pork (1/2 cup) and fry till the meat turns white. Add in Fermented Bean Curd (1 Tbsp) and stir fry briskly till meat is evenly mixed with bean paste and aromatics.

Add in Soybean Sprouts (2 1/2 cups) and beancurd puffs. Toss well together. Add in Water (3 1/3 Tbsp) and seasoning mixture. Mix well and bring the liquid to a boil.

Toss in the Chinese Chives (1 cup) and Red Chili Pepper (1) . Stir at high heat till combined. Lastly, thicken with Corn Starch (1 Tbsp) solution and the dish is ready to be served.