Stir-Fried Broccou And Bean Curd In Oyster Sauce
|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)|
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.