Ingredients
-
1 1/2
-
3/4
-
1
-
2
-
1
-
1
-
4
-
2
-
2
-
2
-
-
-
-
-
Directions
Bean Curd With Broccoli, A wonderful vegetarian stir-fry dish, and healthy to boot!, This was very tasty. I did modify it a bit, according to what I had around. One half a yellow onion instead of scallions and the addition of a green pepper on the verge of shrivelling up. The sauce was nice though. I’ll use that again!, This was very tasty. I did modify it a bit, according to what I had around. One half a yellow onion instead of scallions and the addition of a green pepper on the verge of shrivelling up. The sauce was nice though. I’ll use that again!
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Steps
|
1
Done
|
Put Cornstarch Into a Cup and Slowly Add 1/4 Cup of the Vegetable Stock (make Sure It Is Room Temperature or Cooler) and Mix Well. |
|
2
Done
|
Add Wine, Soy Sauce and Sesame Oil. |
|
3
Done
|
Mix Well. |
|
4
Done
|
Cut Scallion Into 1 1/2-Inch Lengths. |
|
5
Done
|
Heat Vegetable Oil in a Wok Over Medium Heat. When Hot, Put in Ginger and Garlic. Stir Fry For 10 Seconds. |
|
6
Done
|
Put in Scallion and Broccoli. |
|
7
Done
|
Fry For 1 Minute. Add 1/2 Cup Vegetable Stock and the Salt. Bring to a Simmer. |
|
8
Done
|
Cover and Cook Over a Medium Heat For a Minute, Until Broccoli Is Tender-Crisp. |
|
9
Done
|
Remove Broccoli With a Slotted Spoon. |
|
10
Done
|
Turn Heat to Low and Add Tofu. |
