Braised Seafood and Bean Curd in Imperial Stir-Fry Sauce

Ingredients

2 pieces soft bean curd, cut into 2cm cubes
120g shrimp meat, chopped
90g fish fillet, chopped
1/2 onion, diced
3 tablespoons Pat Chun Imperial Stir-Fry Sauce
1 tablespoon spring onion, chopped
1 teaspoon garlic, minced

Marinade:
1 tablespoon Pat Chun Light Soy Sauce
1/2 tablespoon Pat Chun Oyster Sauce
1/2 tablespoon corn starch
1 teaspoon Pat Chun Sesame Oil

Sauce:
1/2 tablespoon Pat Chun Oyster Sauce
1 teaspoon corn starch
5 tablespoons water

Preparation

Marinade fish and shrimp.
Sprinkle bean curd cubes with some salt. Leave for 5 minutes. Cook in boiling water for 2 minutes. Drain and set aside on warm plate.
Sauté garlic and onion in 2 tablespoons of hot oil until fragrant. Add fish, shrimp and Pat Chun Imperial Stir-Fry Sauce. Stir-fry until cooked through.
Add Sauce and heat through. Pour over bean curd and garnish with spring onion.

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