Sunday, April 10, 2011

Chinese Broccoli, Tofu and Mushrooms

Whipped this up for lunch (dinner?) just now. Delicious! Great as leftovers for lunch as well.
  • Chinese broccoli (gai lan), trimmed (optional: cut in 2" pieces)
  • White or brown mushrooms, sliced
  • Shiitake mushrooms, soaked and sliced
  • 3 fat slices ginger (~1/2" total)
  • 1 t salt
  • water
  • 3 T broth
  • 1 T oyster or vegetarian sauce
  • 1/2 t sugar
  • 1/2 t cornstarch
  • oil
  • garlic, sliced
  • 1/4" ginger, sliced
  • Firm tofu, cubed
  • soy sauce
  • hoisin sauce
  • oyster sauce
  1. Fill a pan with enough water to cover the broccoli. Add salt and fat ginger slices. Bring to boil.
  2. Add gailan and cook until tender (30 second to 3 minutes).
  3. Drain and rinse under cold water.
  4. In small bowl, mix broth, sauce, sugar and cornstarch.
  5. In frying pan, heat oil. Add garlic and ginger. Stir for a minute or two. Add tofu. Sprinkle with soy sauce. Stir for a while. Add oyster and hoisin sauce to taste.
  6. Add button mushrooms and let cook. Top with shiitake mushrooms.
  7. Pour sauce mixture over tofu-mushroom mixture and stir.
  8. Add broccoli back to pan, cover until warm through.
  9. Serve with rice and pickled radishes.

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