Tomato Bean Curd Stew
|Oil||37 Milliliter (2.5 Tablespoon)|
|Chopped garlic||1 Teaspoon (2.5 Milliliter)|
|Green onion stalks||2 , cut into strips|
|Dried shrimp||30 Milliliter, soaked (2 Tablespoon)|
|Tomatoes||2 , peeled and cut into bite-size pieces|
|Frozen peas||30 Milliliter (2 Tablespoon)|
|Catsup||45 Milliliter (3 Tablespoon)|
|Stock||60 Milliliter (1/4 Cup)|
1. Heat 2 tablespoons oil in pan over medium-high heat. Add garlic, green onion and dried shrimp. Stir-fry for 1 minute.
2. Stir in tomato, peas, bean curd, salt, catsup, soup stock and sugar. Reduce heat to low. Simmer for 4-5 minutes.
3. Stir in cornstarch solution and cook until thickened. Sprinkle 1/2 tablespoon oil over mixture while swirling pan