Secrets From a Chinese Kitchen/Vivienne and Jenny Lo 2000

Home-style Bean Curd
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5


INGREDIENTS:
30g/1 oz wood ear 500g/1 lb/2 cups broccoli 1 cake of firm bean curd, cut into 5cm x 2.5cm x 1cm/2in x 1in x 1/2in pieces
oil for deep-frying 2 slices fresh root ginger, roughly chopped 2 cloves garlic, roughly chopped
2 spring onions 9scallions), cut lengthways then into 2.5cm/1in pieces 75 ml/2-1/2 fl oz/1/3 cup enhanced stock 1 tbsp light soy sauce
1/2 tsp hot bean paste or chilli sauce 1 tbsp hoisin sauce 1-1/2 tsp oyster sauce
1 tsp each salt and sugar 2 tbsp Shaoxing (rice) wine or medium sherry 2 tsp sesame oil



1 Crunchy broccoli is particulary good with this kind of puffy, deep-fried bean curd. When deep-frying, adjust the cooking time according to how crunchy you like your bean curd.
2 Soak the wood ear overnight in warm water, drain and cut into strips. Break the broccoli into florets, halving the larger ones, and trim the thickest stems. Deep-fry the bean curd pieces in hot oil for about 15 minutes, until they puff up and turn golden.
3 Heat the wok and add 2-1/2 tablespoons of oil. When hot, add the ginger, garlic, spring onions and broccoli and turn together for 2 minutes. Pour in the stock and sauces, salt, sugar and wine and bring to the boil.
4 Add the wood ear and toss gently for 1 minutes. Reduce the heat, and the bean curd and simmer gently for another minute or so as the sauce reduces. If there is too much sauce, pour it off and reduce separately to avoid over-cooking the vegetables. Glaze with sesame oil before serving.

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