Sautéed Broccoli with Beancurd

^{Newsletter: November 2011}

Ingredients: Broccoli, beancurd soaked in brine, red chilli, ginger slices, mushroom flavour enhancer.

Method:

Wash and slice the broccoli, cut the beancurd and chilli, set aside.
Heat and oil the wok, sauté the beancurd pieces until slightly yellow, set aside. Scald the broccoli in boiling water for a few seconds, and then sieve it out with a colander to drain the water, set aside.
Using the remaining oil, stir fry the ginger slices until fragrant, and then lightly stir fry the red chilli. Subsequently, toss in the broccoli and beancurd, and season them with small amounts of salt, pepper and mushroom flavour enhancer. Lastly, thicken the sauce with some cornstarch while stir frying. The dish is now ready to be served.