Hello folks, haven’t been blogging for a while, because I am running out of new recipe ideas. Realized I only had some not so fresh vegetable left in the fridge, decided it’s best to use the tofu for tonight’s dinner, with the frozen shrimp that thaws super fast, I was able to make a nice new dish that the whole family enjoyed!

1/2 pound of shrimp, shelled
1 box of tofu, cut into small cubes
1/2 t chicken seasoning
1/2 t corn starch
2 cloves of garlic, minced
1 stalk of green onion, chopped
1 T oil
1 T dried shrimp
1/2 cup water
1 T rice wine
1 T chicken seasoning
1/2 t corn starch (mix with a little water)
1/8 t black pepper

Marinate shrimp with 1/2 t chicken seasoning and 1/2 t corn starch, set aside
Heat up oil, toss in garlic, green onions and dried shrimp, stir fry for 1-2 minutes until fragrant, add in shrimp and stir until mostly cooked pink and cooked through, removed from wok and set aside
Heat up some oil, toss in tofu cubes, add in water, rice wine and 1T chicken seasoning, stir fry until heat through, add the shrimp back and mix everything well. Add in the corn starch and water mixture to thicken up the sauce, then the pepper to give it a bit more kick, when everything’s cooked through and mixed well, serve with white rice!