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Categories:
cornstarch stock sherry dry soy sauce sesame oil scallions vegetable oil ginger root ginger root garlic broccoli florets salt
Viewed: 36 - Published at: 8 years agoIngredients
- 1 1/2 teaspoons cornstarch
- 3/4 cup stock
- 1 tablespoon sherry dry
- 2 tablespoons soy sauce, tamari
- 1 tablespoon sesame oil
- 1 each scallions, spring or green onions
- 4 tablespoons vegetable oil
- 2 slices ginger root ginger root
- 2 each garlic cloves sliced
- 2 cups broccoli florets florets and stems
- 1/2 teaspoon salt
- 1/2 pound tofu cubed
Method
- Put cornstarch into a cup and slowly add 1/4 cup of stock and mix well.
- Add wine, soy sauce and sesame oil.
- Mix again.
- Cut scallion into 1 1/2 inch lengths.
- Heat vegetable oil in a wok over medium heat.
- When hot, put in ginger and garlic.
- Stir and fry for 10 seconds.
- Put in scallion and broccoli.
- Fry for 1 minute.
- Add 1/2 cup stock and the salt.
- Bring to a simmer.
- Cover and cook over a medium heat for a minute, until broccoli is tender crisp.
- Remove broccoli with a slotted spoon.
- Turn heat to low and 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 and everything is heated through.
