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| RECIPE FOR BEAN CURD WITH BROCCOLI |
Title: Bean Curd With Broccoli
Category: Vegetarian Entree
Serves: 4
Ingredients:
| 1.50 | ts | Cornstarch | | 0.75 | c | Stock | | 1.00 | tb | Dry sherry | | 2.00 | tb | Soy sauce | | 1.00 | tb | Sesame oil | | 1.00 | ea | Scallion | | 4.00 | tb | Vegetable oil | | 2.00 | sl | Ginger root | | 2.00 | ea | Garlic cloves, sliced | | 2.00 | c | Broccoli, florets & stems | | 0.50 | ts | Salt | | 0.50 | lb | Medium tofu, cubed |
Instructions:
Put cornstarch into a cup & slowly add 1/4 c of stock & mix well.
Add wine, soy sauce & sesame oil.
Mix again.
Cut scallion into 1 1/2"" lengths.
Heat vegetable oil in a wok over medium heat.
When hot, put in ginger & garlic.
Stir & fry for 10 seconds.
Put in scallion & broccoli.
Fry for 1 minute.
Add 1/2 c stock & the salt.
Bring to a simmer.
Cover & cook over a medium heat for a minute, till broccoli is tender crisp.
Remove broccoli with a slotted spoon.
Turn heat to low & add tofu.
Let it heat through.
Add cornstarch mixture.
Stir very gently.
Put broccoli back in wok.
Serve as soon as the sauce is thick & everything is heated through.
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