Ingredients:
- 3 bunches broccoli, separated into bite-size florets
- broccoli stalks and stems, peeled and sliced
- 1 tub semi-firm silken tofu, cubed and fried on all sides
- 1-2 cups shitake mushrooms, sliced (or 1 can if fresh ones are not available)
- 3 tbsp ginger, thinly sliced length-wise
- 1/4 cup Chinese cooking wine or Japanese Sake
- 1 cup stock mixed with corn starch
- Chinese basic white sauce (although you can make your own, store-bought tastes the same as far as I'm concerned)
- oyster sauce to taste
- Chinese five spice powder (optional)
- sesame oil (optional)
- oil for stir-frying
- sesame seeds (optional)
- salt and pepper to taste
Procedure:
- Heat a swirl of oil on a hot wok. Add ginger and stir-fry until fragrant.
- Add tofu cubes, mushroom slices, broccoli stems, and broccoli florets. Mix veggies briskly on high heat.
- Sprinkle generously with Chinese cooking wine.
- Add stock and lower heat. Simmer until a slightly thickened sauce is created.
- Add some white sauce.
- Season with oyster sauce, five spice powder, salt and pepper, and sesame oil. Sprinkle with sesame seeds.
- Serve when broccoli florets are cooked.