Egg Bean Curd with Minced Pork in Oyster Sauce

Recipe for "Egg Bean Curd with Minced Pork in Oyster Sauce" from Lee Kum Kee.  For this recipe, you should watch the video because it is more informative than the written recipe.  The written recipe is also missing an instruction for when to add the garlic.  This dish is best when served with white rice.  We really liked this recipe and it was very quick to make!

I  used only 1 egg tofu package (since that's all I had around), but I made the full amount of the sauce, pork, and mushrooms (I actually used 6 mushrooms, instead of 4).  This was actually a great ratio of tofu to sauce and pork.  I also added a tiny pinch of red pepper before I added the pork.  I used the mushroom soaking water as the water in the recipe.

I coated my egg tofu sliced in corn starch before I fried them; I really liked the light and crispy crust this gave the egg tofu.  Don't choose a pan to fry the egg tofu that barely fits all the tofu because they will be difficult to turn.  Choose a pan that allows you to have some space to use a spatula to lift up the egg tofu slices.  Also you should choose a pan that food doesn't stick to; I didn't use my cast iron pan this time, but next time I probably will since things hardly ever stick to it.

Egg tofu that was coated in corn starch and then fried:

I served the "Egg Bean Curd with Minced Pork in Oyster Sauce" with "Stir-Fried Napa Cabbage with Dried Shrimp" and white rice.