Dried mushrooms and broccoli add a distinctive flavor to this unique bean curd dish.
Ingredients: (Serves 2)
- 8-10 dried Chinese mushrooms, soaked until soft, then drained
- 3 tablespoons cooking oil
- 2 slices ginger, peeled and shredded
- 1 shallot, peeled and sliced
- 85 g (3 oz) broccoli, cut into small florets and rinsed
- 250 g (9 oz) dried bean curd cubes
- 1 teaspoon corn flour (cornstarch), mixed with 1 tablespoon water
- 1 teaspoon sesame oil
- 1 red chili, sliced
- 1 spring onion (scallion), chopped
Seasoning (Combined)
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon ground white pepper
- 1 teaspoon light soy sauce
Sauce
- 300 ml (10 fl oz / 1¼ cups) basic stock
- ½ tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
Method:
Combine seasoning ingredients and season mushrooms for 15 minutes.
Heat 1½ tablespoons oil in a wok until hot. Stir-fry ginger and shallots until fragrant, then add mushrooms and fry for another 1-2 minutes. Remove and set aside. Stir-fry broccoli for 1 minute, then remove and set aside. Reheat remaining oil in the wok and toss bean curd cubes until crisp and light brown in color.
Add combined sauce ingredients and mushrooms and bring to the boil. Reduce heat and simmer for 10 minutes. Add broccoli and simmer for 2 minutes longer.
Thicken with corn flour mixture and sprinkle in sesame oil, red chili and spring onion. Serve immediately.
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