This dish looks really delicious, especially if you like bean curd. I do, no matter how they are prepared. Japanese beancurd is my favourite!

This dish is really simple to prepare, which I like, and you can get it done in about thirty minutes. That’s because you need to make sure that the meat is completely cooked.

This dish will be slightly HOT due to the dried red chilli, so you have to be careful with that.

Ingredients:
5 tablespoon cooking oil
2 pieces firm bean curd, cubed
12 dried red chilli, cut into 2 cm length
3 cloves garlic, minced
300gm boneless chicken meat, cubed

Ingredients A:
2 tablespoon concentrated chicken stock
11/2 tablespoon oyster sauce
1 teaspoon dark soya sauce
1/2 cup water
1 teaspoon each of sesame oil and sugar to taste
2 teaspoon corn flour, mix with 2 tablespoon water
100gm sweet peas
1/2 cup roasted cashew nuts

Preparation:
1. Heat oil, fry bean curd and dried chilli separately. Remove from pan and set aside. Remove oil from pan leaving 1 tablespoon of oil.
2. Stir fry garlic and ginger until aromatic. Add chicken pieces and fry until golden brown.
3. Stir in Ingredients A and bring to boil. Thicken with corn flour mixture.
4. Before removing from heat, stir in sweet peas and cashew nuts.

Serve with rice.

Note: For variety, replace chicken with fish, prawn or squid.

*Recipe and image courtesy of Maggi

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