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Stir-Fried Broccou And Bean Curd In Oyster Sauce

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Ingredients
  Broccoli 1 Pound (About 450 Gram)
  Oil 45 Milliliter (About 3 Tablespoon)
  Fresh ginger 1 , sliced
  Garlic 1 Clove (5 gm), finely chopped
  Canned bamboo shoots 60 Milliliter, shredded (About 1/4 Cup)
  Bean curd 8 Ounce (About Two 4 Ounce Each Cakes, Cut In 1/2 Inch Or 1 Centimeter Cubes)
  Oyster sauce 45 Milliliter (About 3 Tablespoon)
  Soy sauce 15 Milliliter (About 1 Tablespoon)
  Chicken stock 125 Milliliter (About 1/2 Cup)
  Cornstarch 1 Teaspoon, blended (About 5 Milliliter)
  Water 45 Milliliter, blended (3 Tablespoon)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish

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