Category Archives: Vegetables

1 lb firm Chinese style tofu
1 lb broccoli, cut into 1 to 1 1/2 inch pieces
1/4 lb mushrooms, quartered
1 tbs minced garlic
1 tsp minced ginger
2 tbs peanut oil

Cooking sauce
1/2 cup chicken broth
2 tbs oyster sauce
2 tbs dry sherry
1 tsp sugar

2 tsp cornstarch
1 tsp sesame oil

Combine all ingredients in cooking sauce in a small bowl.

Cut tofu into 3 wide slabs, cover with paper towels, and wrap in a dish towel. Place on a dry surface and position a cookie sheet on top of the tofu. Place a weigh on the cookie sheet and let rest for 1 hour. This will dry out and compact the tofu so it will stir fry properly. Unwrap and cut in 3/4 inch pieces.

Heat 1 tsp peanut oil in wok. When very hot, add the tofu. Stir-fry to coat. Let tofu brown on one side then stir-fry for a second to move the tofu around. When tofu is brown on all sides, remove from pan and set aside.
Heat 1 tbp peanut oil in wok. When very hot, add broccoli, garlic and ginger and stir-fry for 1 minute. Add 3 tbs water and reduce heat, cover, and cook for about 2-3 minutes. Broccoli is done when it becomes a bright. Remove from pan and set aside.

Heat 1 tsp peanut oil in wok. When very hot, add mushrooms. Stir-fry 2 minutes until done. Return tofu and broccoli to wok along with cooking sauce. Stir-fry for 2-3 minutes more, until sauce becomes thick.

2 tbs peanut oil
2 cloves garlic minced
1 bunch broccoli
8 dried black mushrooms, soaked in water (save water for sauce)
½ large onion, cut in 1 ½ inch pieces

Cooking sauce:
½ cup chicken stock
1 tbs dark soy sauce
2 tbs oyster sauce
1 tsp sugar
1 tsp ginger, finely minced
1 tbs dry sherry
1 tsp sesame oil
1 ½ tsp tapioca (or corn) starch

Wash broccoli and drain. Cut broccoli in 1 inch pieces. Remove stems from black mushrooms and discard. Save mushroom soaking water. Slice mushrooms into bite size strips. Mix chicken stock, mushroom soy, oyster sauce, sugar, ginger, sherry, sesame oil, tapioca starch and reserved mushroom soaking water and set aside.

Heat oil in wok. Add black mushrooms. Stir-fry 1-2 min. Remove from wok and keep warm. Heat oil in wok. Add onion pieces and stir fry about 3 min. Add garlic and continue stir-frying until onions are charred. Remove from wok and keep warm. Heat oil in wok. Add broccoli and stir-fry 1 min. Add 3 tbs water to wok, lower heat, cover and cook 2 min. Remove cover, increase heat to high, and stir-fry until dry. Add mushrooms, onion and the sauce to wok. Stir-fry until thickened. Serve.

Serves 4