- 1 1/4 tablespoons [18.75 mL] oil
- 24 ounces [680 g] bean curd, well drained and cut into 3/4-inch [2-cm] cubes
- 8 ounces [227 g] bean sprouts
- 4 green onions, cut into 2-inch [5-cm] long pieces
- 3/4 cup [190 mL] chopped celery
- 1/2 sweet green pepper, cut into strips
- 1 [10-ounce / 284-mL] pack frozen broccoli, thawed and chopped
- 1/4 cup [60 mL] soy sauce
- 1/3 cup [80 mL] water
- 2 tablespoons [30 mL] cornstarch
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- Preheat a wok or a frypan: pour in oil.
- Stir-fry bean curd cubes until golden brown.
- Mix in bean sprouts, green onion pieces, chopped celery, green pepper strips and chopped broccoli.
- Stir-fry for 2 to 3 minutes, until warm.
- Mix together soy sauce and water; mix in cornstarch.
- Pour into hot vegetables mixture.
- Stir from time to time, until thickened.
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