Stir-Fried Broccou And Bean Curd In Oyster Sauce Recipe
Ingredients
| Broccoli | 1 Pound | |
| Oil | 3 Tablespoon | |
| Fresh ginger, sliced | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Bamboo shoots | 1/4 Cup (16 tbs), shredded | |
| 2 cakes bean curd, cut in 1/2 inch (1 cm) cubes | ||
| Oyster sauce | 3 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon, blended | |
Directions
1 Cut off florets from broccoli stems. Discard tough ends and cut wide stems in half lengthwise. Cut in 1/4 inch (2 cm) pieces diagonally. Parboil broccoli in a large quantity of salted water 3-4 minutes. Drain and rinse broccoli under cold running water. Cool completely.
2 Heat oil in a wok until very hot. Add ginger and garlic. Stir-fry 1 minute until ginger is lightly browned. Discard ginger and garlic. Add drained broccoli and stir-fry 1 minute. Add bamboo shoots, bean curd, sauces and chicken stock. Bring to a boil, reduce heat, cover and simmer for 2 minutes. Stir in blended cornstarch and water to thicken the sauce.
2 Heat oil in a wok until very hot. Add ginger and garlic. Stir-fry 1 minute until ginger is lightly browned. Discard ginger and garlic. Add drained broccoli and stir-fry 1 minute. Add bamboo shoots, bean curd, sauces and chicken stock. Bring to a boil, reduce heat, cover and simmer for 2 minutes. Stir in blended cornstarch and water to thicken the sauce.
Chef
