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
- 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.
- Heat up oil in a wok. Saute the ginger and garlic for 1 min. Add mushroom and saute for another min or until fragrant.
- 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.
- Transfer to serving plate and serve warm.