Deep-Fried Bean Curd

Directions

1. 1
   Cut the bean curd into 1x1 1/2-inch flat pieces.
2. 2
   Deep-fry them in hot oil for 2 to 2 1/2 minutes, until the surfaces are somewhat firm and yellow.
3. 3
   Drain thoroughly.
4. 4
   Soak the mushrooms in boiling water for half an hour.
5. 5
   Drain.
6. 6
   Discard the stems and cut the caps into halves.
7. 7
   Cut the onion into thin slices.
8. 8
   Break the broccoli into individual florets and cut the stem into 1-inch wedges.
9. 9
   Heat the vegetable oil in a large frying pan or wok.
10. 10
    When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil.
11. 11
    Add the broccoli and stock and continue to stir-fry for 1 1/2 minutes, and then cook, covered, for 1 1/2 minutes.
12. 12
    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.
13. 13
    Serve with rice and other dishes.