Recipe: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli

DEEP-FRIED BEAN CURD STIR-FRIED
WITH MUSHROOMS AND BROCCOLI

6 medium Chinese dried mushrooms
1 medium onion, thinly sliced
8 oz broccoli
1 1/2 cakes bean curd (tofu)
vegetable oil (for deep-frying)
3 tbsp vegetable oil
3 slices ginger root
4 tbsp vegetable stock
FOR THE SAUCE:
2 tbsp light soy sauce
1 tbsp hoisin sauce
2 tsp chili sauce
1 tsp sugar
hot cooked rice (to serve)

Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves; set aside.

Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges. Set aside.

Cut the bean curd into 1x1 1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2 1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly.

Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 minutes, to season the oil.

Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes.

Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1 1/2 minutes.

Serve with rice and other dishes.

Servings: 4
Source: New Chinese Vegetarian Cooking by Kenneth Lo