Stir-Fried “Beef” with Broccoli
This hearty entrée makes the most of bean curd. We swear you won’t even miss the beef!
You’ll Need:
3 heads broccoli, 1 pound each
2 quarts water
1/2-inch-thick slice ginger, peeled and lightly smashed
2 teaspoons salt
1 tablespoon baking soda (optional)
3 tablespoons peanut oil
2 teaspoons minced garlic
6 seasoned bean curd cakes (8 ounces), cut into 1/8-inch-thick slices
2 tablespoons minced ginger
1/4 teaspoon salt
Sauce:
2 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp shaoxing wine
1/2 tsp sesame oil
1 1/4 tsp sugar
1 tbsp cornstarch
pinch of white pepper
1/2 cup vegetable stock
Directions:
1. In a small bowl, mix together all of the sauce ingredients and reserve.
2. To water blanch the broccoli, first trim the broccoli heads into florets. You should have about one pound florets.
3. In a pot, bring the water to a boil over high heat. Add the ginger, salt, and baking soda. When the water returns to a boil, add the broccoli and blanch for 10 seconds, then turn off the heat. The broccoli will turn bright green immediately on being immersed in the water. The extra seconds will tenderize the florets.
4. Run cold water into the pot then drain off the water. Run cold water into the pot again and drain the broccoli in a strainer over a bowl and reserve. Discard the ginger.
5. To prepare the bean curd, heat a wok over high heat for 30 seconds. Add 1 1/2 tablespoons of the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the garlic and stir briefly until the garlic turns light brown.
6. Add the bean curd slices and stir-fry for two minutes, or until thoroughly mixed with the garlic. Turn off the heat, transfer to a small dish, and reserve.
7. Turn on the heat to high under the wok. Add the remaining 1 1/2 tablespoons peanut oil, the salt, and ginger and stir for 45 seconds, or until very hot.
8. Add the reserved broccoli and stir-fry for two minutes, or until the broccoli is well coated with the ginger and oil. Add the reserved bean curd and stir-fry for 1 1/2 minutes, or until all of the ingredients are well mixed and very hot.
9. Make a well in the center of the mixture, stir the sauce, and pour it into the well. Stir and mix for about two minutes, or until the sauce thickens and bubbles.
10. Turn off the heat, transfer to a heated plate, and serve.
Serves 4-6
Excerpted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo. Copyright © 2010 by authors. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!