STIR-FRIED BROCCOLI AND BEAN CURD IN OYSTER SAUCE

           1 lb. broccoli
           3 tbsp oil
              fresh ginger, sliced
           1 clove garlic, finely chopped
           1/4 cup canned bamboo shoots, shredded
           2 cakes bean curd, cut in 1/2 inch cubes
           3 tbsp. oyster sauce
           1 tbsp. soy sauce
           1/2 cup chicken stock
           1 tsp. cornstarch blended with
           3 tbsp. water

Cut off florets from broccoli stems.
      Discard tough ends and cut wide stems
            in half lengthwise.
      Cut in1/4 inch pieces diagonally.
      Parboil broccoli in a large quantity of
            salted water 3-4 minutes.
      Drain and rinse broccoli under cold
            running water.
      Cold completely.
      Heat oil in a wok until very hot.
      Add  ginger and garlic.
      Stir-fry 1 minutes until ginger is lightly
            browned.
      Discard ginger and garlic.
      Add drained broccoli and stir-fry
             1 minutes
      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.


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