Stir-fried Broccoli and Bean Curd in Oyster Sauce Recipe

Ingredients:

1 lb/ 450 g
3 tbsp/ 45 ml

1 clove
1/4/ 60 ml
2
3 tbsp/ 45 ml
1 tbsp/ 15 ml
1/2 cup/ 125 ml
1 tsp/ 5 ml
3 tbsp/ 45 ml

broccoli
oil
fresh ginger, sliced
garlic, finely chopped
canned bamboo shoots, shredded
cakes bean curd, cut in 1/2 inch / 1 cm cubes
oyster sauce
soy sauce
chicken stock
cornstarch
water
 

Method:

1. Cut off florets from broccoli stems. Discard tough ends and cut wide stems in half lengthwise. Cut in 3/4 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 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, reduced heat, cover and simmer for 2 minutes. Stir in blended cornstarch and water to thicken the sauce.

Serves 4

 

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