Prawn, Tofu and Assorted Vegetables

Ingredients

1)  10 to 12 prawns (devein)
2)  1 egg tofu (cut into sections)
3)  1/2 carrot (sliced)
4)  1/2 packet sweet peas (de-stringed)
5)   4 to 5 floret of broccoli
6)   3 mushrooms (sliced)
7)  1/2 thumb size ginger (sliced)
8)  2 cloves garlic (minced)
9)  200 ml chicken stock
10)  1 tbsp oyster sauce
11)  1/4 tsp sugar
12)  1 tsp sesame oil
13)  some pepper
14)  cornstarch solution for thickening
15)  1/2 tbsp of cooking wine

Method

1)  Add salt and a bit of oil in a pot of boiling water.  Blanch broccoli, carrot and sweet peas.  Set aside.
2)  Blanch prawns and set aside.
3)  Shallow fry tofu until golden brown and set aside.
3)  In a heated oiled pan, sautee ginger and garlic until fragrant.
4)  Add mushrooms and sesame seed oil and continue to sautee until cooked.
5)  Add chicken stock, oyster sauce and sugar and stir well.
6)  Once sauce starts to boil, add all the vegetables, prawns and tofu and stir.
7)  Add cornstarch solution to thicken the sauce.
8)  Add pepper and cooking wine.  Mix well before serving.

*You can use dried mushrooms.
De-hyrdate by soaking in water and slice

No mushrooms here as I ran out of mushrooms