Serves 6


Ingredients:

6 squares fresh bean curd
1 cup Chinese cabbage, cut into bite-size pieces
2 cloves garlic, crushed
2 tbsp oil

Sauce:
2 tbsp stock
1½ tbsp oyster sauce, blended
1 tsp light soya sauce, blended
1½ tsp cornstarch, blended
2 tbsp water, blended


Method:

1. Heat oil in a wok and stir-fry garlic till fragrant.
2. Add cabbage and stir-fry over high heat for a minute. Add stock, cover and simmer for 2 minutes.
3. Pour in blended ingredients and stir till the sauce thickens. Add bean curd squares and simmer for a while.
4. Serve hot with boiled white rice.

Serves 4-6


Ingredients:

625g mutton ribs, cut into 8cm pieces
180g bamboo shoots, cut into bite-size wedges
180g tender young ginger, cut into wedges
9 dried Chinese mushrooms, soaked until soft
1 tbsp rice wine
2 tbsp oil
1 tbsp cornflour and 4 tbsp water, mixed until smooth
oil for deep-frying
ice-cold water

Marinade:
Combine
1 tbsp rice wine
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp sugar

Sauce:
Combine
1 tbsp oyster sauce
1 tsp sugar
1 tbsp dark soya sauce
1 tbsp light soya sauce
250ml water


Method:

1. Season mutton ribs in marinade ingredients for at least 30 minutes.
2. Heat oil and deep-fry ribs for 3 minutes. Remove and immerse in ice-cold water. Discard flakes of floating fat. Drain ribs and keep aside.
3. Heat oil and stir-fry vegetables for 1 minute.
4. Add ribs and wine. Stir-fry for another minute.
5. Pour in sauce ingredients. Cook over low heat till ribs are tender and sauce is thick and almost dry.
6. Remove ribs, leaving sauce behind. Thicken sauce with cornflour mixture.
7. Return ribs to pan. Cook for 30 seconds.
8. Dish out and garnish if liked. Serve hot.