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2 cakes Bean curd (tofu)
2 tablespoons Wooden ears, dried
175 g Broccoli
175 g Bamboo shoots
100 g Mushrooms
4 tablespoons Oil
1.5 teaspoon Salt
1 teaspoon Sugar
2 Spring onions (scallions), finely
chopped
1 tablespoon Light soy sauce
2 tablespoons Rice wine or dry sherry
1 teaspoon Cornflour, mixed with 1
tablespoon cold water
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Method :
Cut the bean curd into
about 24 small pieces. Soak the Wooden Ears in
water for about 35 minutes, rinse them clean and discard any hard
roots. Cut the broccoli and
bamboo shoots into uniformly small pieces. Heat a wok over a high
heat, Add about half of the oil and wait for it to smoke. Swirl the pan so that its
surface is well greased. Add the bean curd pieces
and shallow-fry them on both sides until golden. Then scoop them out with a
slotted spoon and set them aside. Heat the remaining oil and
add the broccoli. Stir for about 30 seconds
and then add the Wooden Ears, bamboo shoots and the partly cooked
bean curd. Continue stirring for 1
minute and then add the salt, sugar, spring onions, soy sauce and
wine. Blend well and when the
gravy starts to boil, thicken it with the cornflour and water
mixture. Serve hot. |