| 1 | A blissful marriage of flavor, texture and good health. |
| 2 | Slice bean curd into ? cubes; sliver green onions. |
| 3 | In hot wok, heat oil just to point of smoking. |
| 4 | Add bean curd, green onions and garlic. |
| 5 | Stir gently to avoid breaking up curd; turn pieces to coat with oil. |
| 6 | Be sure oil is not too hot or curd will tend to stick to pan. |
| 7 | When aroma of garlic is apparent, add stock and bring to boil. |
| 8 | Lower heat, cover, and simmer for about 30 seconds (don"t let curd fall apart). |
| 9 | Remove cover; stir in oyster sauce and sugar. |
| 10 | Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce. |
| 11 | Swirl in peanut oil to make a glaze. |
| 12 | Serve over rice or in a shallow serving bowl |
