Chicken And Tofu Stir-Fry
|Bean curd||1 Pound, cut into 3/4 inch cubes (Fresh Tofu)|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Chicken breast||1 Large, skinned, boned, and cut into bite size strips|
|Cooking oil||3 Tablespoon|
|Broccoli||8 Ounce, cut into bite size pieces to make about 3 cups|
|Onion||1 Medium, cut into wedges|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), halved|
|Oyster sauce/Soy sauce||2 Tablespoon|
Marinate the bean curd in the 2 tablespoons soy sauce for 10 minutes.
Drain well, reserving soy sauce.
Combine reserved soy sauce, the sherry, and cornstarch.
Marinate the chicken in soy mixture for 15 minutes.
Heat a wok or a large skillet over high heat.
Add 1 tablespoon of the cooking oil.
Stir-fry bean curd for 1 to 2 minutes or till light brown; remove from wok with a slotted spoon.
Add another tablespoon cooking oil to wok.
Stir-fry the broccoli for 3 minutes.
Add the onion to wok; stir fry for 2 minutes more.
Add bean sprouts; stir fry for 1 minute more.
Remove vegetables from wok.
Add another tablespoon cooking oil to wok, if necessary.
Add garlic to wok; stir fry for 1 minute.
Stir the chicken and marinade mixture; add to wok.
Cook and stir for 2 to 3 minutes or till bubbly.
Add the oyster sauce or soy sauce, vegetables, and bean curd cubes; heat through.