About the Post

Author Information

Shanghai- Dong Yuk Jiu Dau Fu (Bamboo Shoots with Bean Curd and Broccoli)



1 ½ T                           Peanut oil

2t                                 Ginger, minced

¼ cup                           Shallot, minced

1/3 cup                                    Bamboo shoots, thinly sliced 1x 1 ½ inches

12 oz                           Broccoli florets *

1T                                Rice wine

½ inch piece                Hair seaweed or other

1/2 cup                                    Chicken stock or veg stock

¼ cup                           Water

¼ T                              Salt

2 t                                Sugar

1T                                Oyster sauce

2t                                 Mushroom soy

½#                               Bean curd ½ inch dice

1T                                Cornstarch mixed with

2T                                Water



  1. Heat peanut oil in wok
  2. Add ginger and shallot and cook for 1 minute
  3. Add bamboo shoots and broccoli and cook for 1 minute
  4. Add wine and seaweed and cook for 1 minute
  5. Add stock
  6. Add salt, oyster sauce, sugar and soy and cook until broccoli is tender
  7. Add bean curd and warm
  8. Add slurry until thickened
  9. Adjust seasoning and consistency

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: