Bean Curd With Broccoli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Cornstarch,
3/4 cup: Stock,
1 tbsp: Dry sherry,
2 tbsp: Soy sauce,
1 tbsp: Sesame oil,
1 each: Scallion,
4 tbsp: Vegetable oil,
2 slice: Ginger root,
2 each: Garlic cloves, sliced
2 cup: Broccoli, florets & stems
1/2 tsp: Salt,
1/2 lbs: Medium tofu, cubed
Directions:
Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add
wine, soy sauce & sesame oil. Mix again.
Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over
medium heat. When hot, put in ginger & garlic. Stir & fry for 10
seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c
stock & the salt. Bring to a simmer. Cover & cook over a medium heat
for a minute, till broccoli is tender crisp. Remove broccoli with a
slotted spoon. Turn heat to low & add tofu. Let it heat through.
Add cornstarch mixture. Stir very gently. Put broccoli back in wok.
Serve as soon as the sauce is thick & everything is heated through.
Madhur Jaffrey "World of the East Vegetarian Cookbook"
Source from luhu.jp
wine, soy sauce & sesame oil. Mix again.
Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over
medium heat. When hot, put in ginger & garlic. Stir & fry for 10
seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c
stock & the salt. Bring to a simmer. Cover & cook over a medium heat
for a minute, till broccoli is tender crisp. Remove broccoli with a
slotted spoon. Turn heat to low & add tofu. Let it heat through.
Add cornstarch mixture. Stir very gently. Put broccoli back in wok.
Serve as soon as the sauce is thick & everything is heated through.
Madhur Jaffrey "World of the East Vegetarian Cookbook"
Source from luhu.jp