Today I served Chinese Broccoli to my family. I have eaten it before in Thai restaurants but never cooked it at home. Much to my delight the kids all liked it (after complaining that it was ugly!) and it will definitely return to our menu.I have several great Asian markets in my area, it is worth trying to find one, they always have great produce and such interesting things! This is also where I get my stir fry sauce.
Tofu and Chinese Broccoli Stir Fry
1 block of tofu, cubed
2 Tbs peanut oil
2 cloves garlic, minced
1 0.5 inch piece of ginger, minced
about 1 lb Chinese broccoli
3 Tbs Lee Kum Kee Vegetarian Stir Fry Sauce
Take leaves off Chinese Broccoli (cut them in half if they are large) and cut stems in half then into 2 inch pieces. Set aside.
Heat peanut oil in wok until very hot. Fry tofu until golden. Remove from wok with slotted spoon. Add 1/3 of minced garlic followed by eggs. Stir until cooked very well. Remove from wok and hold with tofu.
Add stems of the Chinese Broccoli to wok. Fry until starting to turn color on cut sides. Add the leaves and stir until wilted. Add the remaining garlic and ginger and stir a few times then add the tofu and egg along with the stir fry sauce. Stir well until everything is coated.
Serve with rice or rice noodles.