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 1) Soak the bean curd
by hot boiling water for 2 minutes,
drain and leave to cool
2) Chilled by freezer at least overnight
for 12 hours, defrost by clear water
3) Bean curd is dry and shows some
holes, clean and wipe dry, cut into
dices
4) Wash button mushroom, wipe dry,
cut each into 2 halves
5) Heat wok with 2 tbsp of oil, stir
fry button mushroom
6) Add in mash ginger and spring onion,
keep stirring fry and mix well
7) Add in broad bean paste and sauce
(1) then keep stirring fry
8) Add in bean curd dices while sauce
is boiled, stir fry until sauce almost
dry
9) Add in sauce (2) and stir fry fast,
mix well, dish up and serve
Remark
tbsp - table spoon.
Don't wrap the bean curd when put
it into the freezer .....
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