About the Recipe
We modified this recipe to fit Leif's dietary restriction on animal flesh. It tastes just as good with beef or chicken, though.
Ingredients
â…“ cup oyster sauce
â…“ cup sherry
2 tsp toasted sesame oil
1 tsp soy sauce
1 tsp white sugar
1 tsp corn starch
1 lb firm tofu (or beef round or chicken breasts), cut into â…›" slices
vegetable oil
1 thin slice of fresh ginger root
1 clove garlic, peeled
1 lb broccoli florets
Preparation
Whisk together oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch in a bowl, until sugar has dissolved.
Place tofu slices in a shallow bowl, and pour oyster sauce mixture over it. Stir to coat, and marinate at least 30 minutes in the refrigerator. Marinate longer for a stronger flavor.
Heat two or three tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Smash the garlic clove, and add ginger and garlic to the hot oil. Let sizzle for about 1 minute to flavor the oil, then remove them from the oil and discard. Stir in broccoli; toss and stir until bright green and almost tender, 5-7 minutes. Remove broccoli from the wok and set aside.
Add a little more oil to the wok, then add tofu with marinade. Stir and toss until sauce thickens and turns shiny, about 5 minutes (if using beef or chicken, they'll no longer be pink). Return broccoli to the wok and stir until heated through, about 3 minutes.
Serve plain or over rice.