Satay Mixed Vegetables and Beancurd

• 100g Bean Curd (1 piece),
• 30g each of Bean Sprouts, Sugar Snap Peas, Onion, Red and Green Pepper

• 1 tbsp YEO’S SATAY SAUCE
• 1 tsp YEO’S HOT CHILLI SAUCE
• ½ tbsp YEO’S OYSTER SAUCE
• Pinch of Salt and Sugar

1. Cut bean curd into 8 pieces, deep fry in hot oil until slightly brown.
2. Stir fry all the vegetables, and then add bean curd and all the seasonings, quick fry for 2 minutes.