-
Cut the bean curd into
small pieces.
-
Cut the broccoli into
florets.
-
Peel the stems and cut
diagonally into small chunks.
-
Heat about half of the oil
in a hot wok or frying-pan.
-
Add the bean curd pieces
and shallow-fry on both sides until golden.
-
Remove and keep aside.
-
Heat the rest of the oil.
-
When very hot, stir-fry
the broccoli and carrots for about 1 1/2 minutes.
-
Add the bean curd, salt,
sugar, wine and soy sauce and continue stirring, add a little
water if necessary.
-
Cook for 2-3 minutes if
you like the broccoli and carrots to be crunchy.
-
If not, cook another
minute or two.
-
This dish is best served
hot.