Wednesday, April 6, 2011

Stir Fried Mixed Vegetables with Gingko Nuts

1 small bunch broccoli - cut into florets
2 long fried beancurd stick (tau kee)
1 carrot - peeled and sliced into 1 inch size
12 gingko nuts - cooked and boiled
3 pcs fresh shitake mushrooms - cleaned and sliced
1 tsp minced ginger
1 tsp minced garlic
1 tbsp cooking oil


1 tbsp oyster sauce
1 tbsp huatiao wine
1 tsp sesame oil
salt and pepper to taste

  1. Bring a pot of water to boil.  Cook fried beancurd stick until soft.  Drain, cut into one inch pcs and set aside.  Blanch broccoli and carrot in the same pot for 1- 2 mins.  Drain and set aside.
  2. Heat up oil in a wok.  Saute the ginger and garlic for 1 min.  Add mushroom and saute for another min or until fragrant.
  3. Add beancurd stick, broccoli, carrot and gingko nuts and continue to stir fry.  Drizzle sauce and stir fry to mix well.  Add salt and pepper to taste.
  4. Transfer to serving plate and serve warm.