1lb1/2 kg of medium to large prawns (shelled and deveined)
½Cof dried ear mushroomsoaked and it will double in size – cut into smaller pieces
2clovesgarlicpressed or finely minced
2stalks of spring onioncut into 1/2-inch length
1Tbspof oyster sauce
Dash of white pepper
1box of soft-medium tofusliced into 1/2-inch thick
½cup– 1 cup of hot water
1Tbspof corn starchmix with a little bit of water
2Tbspof Canola Oil
Instructions
In a small pot/sauce pan, bring some water to boil and add in the ear mushroom. Boil until they are soft, so you don’t have to stir-fry them too long to get them to soften
Preheat your wok/ pan with oil. Add in garlic and stir fry for 10 seconds. Add in the ear mushroom and stir fry for about 1-2 minutes. Add in the shrimps and saute until they turn pink. Add in the oyster sauce and pepper
Add in the tofu and gently mix well. Add in some water, if you want it more saucy, add more water and taste to adjust seasoning. Bring it to boil. Once it starts boiling, add in the corn starch to thicken the sauce. Continue cooking for another 1 minute. Turn off the heat