Stir Fried Broccoli and Bean Curd In Oyster Sauce
|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)|
|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)|
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.