Ingredients
- 3 cilantro (minced fresh)
- 2 chile flakes (red)
- 475 gr firm bean curd
- 475 ml peanut oil
- 240 ml chicken stock
- 38 gr ginger (minced peeled fresh)
- 30 ml dark soy sauce
- 26 gr garlic (finely chopped)
- 18 gr scallions (finely chopped)
- 16 ml peanut oil
- 16 ml peanut oil
- 12 ml sesame oil
- 10 ml soy sauce (light)
- 8 gr sugar
- 16 ml rice wine
- 5 ml water
- 3 gr cornstarch
- 1 gr salt
DRAIN THE BEAN CURD AND CUT IT into 5 cm squares. Set to drain further on paper towels. Heat a wok or large
