-
Cut the bean curd into
about 24 small pieces.
-
Soak the Wooden Ears in
water for about 35 minutes, rinse them clean and discard any hard
roots.
-
Cut the broccoli and
bamboo shoots into uniformly small pieces.
-
Heat a wok over a high
heat, Add about half of the oil and wait for it to smoke.
-
Swirl the pan so that its
surface is well greased.
-
Add the bean curd pieces
and shallow-fry them on both sides until golden.
-
Then scoop them out with a
slotted spoon and set them aside.
-
Heat the remaining oil and
add the broccoli.
-
Stir for about 30 seconds
and then add the Wooden Ears, bamboo shoots and the partly cooked
bean curd.
-
Continue stirring for 1
minute and then add the salt, sugar, spring onions, soy sauce and
wine.
-
Blend well and when the
gravy starts to boil, thicken it with the cornflour and water
mixture.
-
Serve hot.