Broccoli Stir-Fry With Homemade Oyster Sauce

Recipe Ingredients

		For The Oyster Sauce
7		Oyster mushrooms - washed, and
		Finely chopped
3 tablespoons	45ml	Oil
2 oz	56g	Rice wine vinegar
10 oz	284g	Soy sauce
1 teaspoon	5ml	Cornstarch
		For The Stir Fry
1 lb	454g / 16oz	Broccoli - rinsed, stems removed,
		Cut into bite-sized florets
2		Garlic cloves - minced
1 tablespoon	15ml	Vegetable oil
1/2 cup	31g / 1.1oz	Peeled pearl onions
		(if using defrosted frozen onions,
		Drain them)
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/2 lb	227g / 8oz	Tofu - diced into 1" pieces

Recipe Instructions

For the oyster sauce: In a skillet, saute the mushrooms in the oil. In a small bowl, combine the vinegar, soy sauce, and cornstarch and mix well. Remove the mushrooms from the heat, pour the sauce over the mushrooms, and stir to mix.

For the stir-fry: In a medium frying pan, saute the broccoli and garlic in the oil for 3 to 5 minutes. Add the onions, red pepper, and tofu and stir-fry until done, about 8 minutes, or if you like them softer, about 10 minutes. Add more oil if needed or place a lid on the frying pan to retain the moisture inside it.

Combine the stir-fry mixture with the mushroom sauce and toss thoroughly. Serve over noodles.

This recipe yields 5 to 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9196) - from the TV FOOD NETWORK

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