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| Home -> [Asian, Broccoli, Chinese, Entrees, Ethnic, Vegetarian] -> [Bean curd with broccoli Recipe] |
Bean curd with broccoli
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Broccoli, Chinese, Entrees, Ethnic, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1 1/2
| tsp | Cornstarch | | 3/4
| cup | Stock | | 1
| tbsp | Dry sherry | | 2
| tbsp | Soy sauce | | 1
| tbsp | Sesame oil | | 1
| each | Scallion | | 4
| tbsp | Vegetable oil | | 2
| slice | Ginger root | | 2
| each | Garlic cloves, sliced | | 2
| cup | Broccoli, florets & stems | | 1/2
| tsp | Salt | | 1/2
| lbs | Medium tofu, cubed |
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Procedures:
| 1 | Put cornstarch into a cup & slowly add ?c of stock & mix well. | | 2 | Add wine, soy sauce & sesame oil. | | 3 | Mix again. | | 4 | Cut scallion into 1 ? lengths. | | 5 | Heat vegetable oil in a wok over medium heat. | | 6 | When hot, put in ginger & garlic. | | 7 | Stir & fry for 10 seconds. | | 8 | Put in scallion & broccoli. | | 9 | Fry for 1 minute. | | 10 | Add ?c stock & the salt. | | 11 | Bring to a simmer. | | 12 | Cover & cook over a medium heat for a minute, till broccoli is tender crisp. | | 13 | Remove broccoli with a slotted spoon. | | 14 | Turn heat to low & add tofu. | | 15 | Let it heat through. | | 16 | Add cornstarch mixture. | | 17 | Stir very gently. | | 18 | Put broccoli back in wok. | | 19 | Serve as soon as the sauce is thick & everything is heated through. | | 20 | Madhur jaffrey "world of the east vegetarian cookbook |
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