Bean Curd With Broccoli
Total Time: 1 hr 6 mins
Preparation Time: 1 hr 5 mins
Cook Time: 1 min
Ingredients
- Servings: 2
- 1 1/2 teaspoons cornstarch
- 3/4 cup vegetable stock, divided
- 1 tablespoon dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 scallion
- 4 tablespoons vegetable oil
- 2 slices gingerroot
- 2 garlic cloves, sliced
- 2 cups broccoli, florets and stems
- 1/2 teaspoon salt
- 1/2 lb medium firm tofu, cubed
Recipe
- 1 put cornstarch into a cup and slowly add 1/4 cup of the vegetable stock (make sure it is room temperature or cooler) and mix well.
- 2 add wine, soy sauce and sesame oil.
- 3 mix well.
- 4 cut scallion into 1 1/2-inch lengths.
- 5 heat vegetable oil in a wok over medium heat. when hot, put in ginger and garlic. stir fry for 10 seconds.
- 6 put in scallion and broccoli.
- 7 fry for 1 minute. add 1/2 cup vegetable stock and the salt. bring to a simmer.
- 8 cover and cook over a medium heat for a minute, until broccoli is tender-crisp.
- 9 remove broccoli with a slotted spoon.
- 10 turn heat to low and add tofu.
- 11 let it heat through.
- 12 add cornstarch mixture.stir very gently.
- 13 put broccoli back in wok.
- 14 serve as soon as the sauce is thick and everything is heated through.
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