2 cakes bean curd
1 tablespoons Chinese rice wine
250 g carrots
250 g broccoli
4 tablespoons cooking oil
Salt to taste
1 teaspoon sugar
1 tablespoons light soy sauce
Cut each bean curd into 12 small pieces and the broccoli into florets.
Peel the stems and cut
them diagonally into small chunks. Heat a wok or frying pan and
add half of the cooking oil. Add the cut bean curd pieces
and shallow-fry on both sides until golden. Remove from the wok
and set aside. Heat the rest of the oil.
When very hot, stir-fry the carrots and broccoli for about 2 minutes. Add the bean curd, salt
sugar, wine and soy sauce and continue stirring, if necessary add a little
water. Cook for 2 minutes if
you like the broccoli and carrots to be crunchy. Otherwise,
minute or two. This dish is best served
hot with boiled white rice.