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Stir Fried Broccoli And Bean Curd In Oyster Sauce

Chinese.wok's picture
Ingredients
  Broccoli 1 Pound (450 Gram)
  Oil 45 Milliliter (3 Tablespoon)
  Ginger 1 Tablespoon, sliced
  Garlic 1 Clove (5 gm), finely chopped
  Canned bamboo shoots 60 Milliliter, shredded (1/4 Cup)
  Bean curd 2
  Oyster sauce 45 Milliliter (3 Tablespoon)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Chicken stock 125 Milliliter (1/2 Cup)
  Cornstarch 1 Teaspoon, blended (Blended With 3 Tablespoon 45 Milliliter Water)
Directions

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 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
Method: 
Stir Fried
Ingredient: 
Tofu
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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