Ginger & Scallion Bean Curd
Serves 2
Ingredients
- 2 pieces of regular bean curd, cut into triangles
- 2 oz fresh gingerwood, chopped
- 2 scallions, chopped
- 1 tsp vegetable oil
- ½ tsp crushed garlic
- 1 tsp light brown soy sauce
- 1 tsp cornstarch
- pinch of salt
- pinch of white pepper
- 1 tsp cooking sherry
- ½ t chicken broth powder
- 1 tsp oyster sauce
- 3 tsp water
How-to
Cook the Bean Curd
- Cut bean curd into triangles and coat with cornstarch
- In a wok heat oil to 350º
- Add bean curd to oil, moving it around as it cooks, and fry until golden brown, about 2-3 minutes
- Remove from oil with a slotted spoon and let dry on paper towels
Cook Broccoli
- Bring about 1" of water to a boil
- Add broccoli and cook 2-3 minutes until bright green
- Strain and set aside to dry
Prepare Ginger Scallion Sauce
- Mix together salt, pepper, chicken broth powder, oyster sauce and sherry
- Mix together equal parts of cornstarch and water and add to spice/sherry mixture
- Heat 3 tsp of oil and add ginger, garlic and the spice/sherry mixture
- Add bean curd and scallions and cook until coated with sauce
- Plate with broccoli and serve