Kale with Tofu and Mushroom

Serves 3 - 4 persons

Ingredients:
300g green curly kale (leafs removed from stem and torn into 2 - 3" pieces)
150g Japanese egg tofu (cut into 1cm circular pieces)
2 medium brown cap mushrooms (sliced)
1 clove garlic (minced)
1/2 cup chicken stock
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1/2 teaspoon sesame seed oil
1/2 teaspoon white pepper
1/2 tablespoon cornflour
6 tablespoon cooking oil

Directions:
1. Heat oil in wok and fry egg tofu. Place in single layer, no overlapping. In medium high heat, fry 2 minutes each side. Remove tofu and place on plate laced with kitchen towel to absorb access oil.

2. Combine chicken stock, oyster sauce, soy sauce, sesame seed oil, white pepper and cornflour in a bowl/ cup. Set aside.

3. Leave 1 tablespoon oil in wok and discard the rest. Heat wok and saute garlic. 

4. Turn heat to medium low and fry mushrooms for 1 minute, followed by kale for another 2 minutes.

5. Add chicken stock mixture into wok then cover and cook for 2 minutes or until sauce thickens. 

6. Add the fried tofu into wok and stir fry for 1/2 minute. Serve.