6 Squares fresh bean curd
1 cup Chinese cabbage, cut into bite-size pieces
2 cloves Garlic, crushed
2 tablespoons Oil

Sauce ingredients
2 tablespoons Chicken stock
1 1/2 tablespoons Oyster sauce
1 teaspoon Soy sauce
1 1/2 teaspoons Cornstarch
2 tablespoons Water

Mix well the oyster sauce, soy sauce, cornstarch and water. Leave aside. Heat oil in wok and stir fry garlic till fragrant. Add vegetables and stir fry over high heat for 1 minute. Add stock, cover and simmer for 2 minutes. Pour in blended ingredients and stir fry till the sauce thickens. Add bean curd squares and simmer for a while. Serve hot with boiled white rice.