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18 December 2012,20:59 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cut off florets from broccoli stems. Discard tough ends and cut wide stems in half lengthways. Cut in 2 cm pieces diagonally.
  • Parboil in a large quantity of salted water 3 - 4 minutes. Drain and rinse broccoli under cold running water. Cool completely.
  • Heat oil in a wok until very hot. Add ginger and garlic. Stir-fry 1 minute until ginger is lightly browned. Discard ginger and garlic.
  • Add drained broccoli and stir- fry 1 minute. Add bamboo shoots, bean curd, sauces and chicken stock.
  • Bring to the boil, reduce heat, cover and simmer for 2 minutes. Stir in blended corn flour and water to thicken the sauce.


  • 1 kg broccoli
  • 4 tablespoons Cooking oil
  • Fresh ginger root, sliced
  • 2 clove garlics, finely chopped
  • 250 grams canned bamboo shoots, shredded
  • 3 cakes bean curd, cut in 1 cm cubes
  • 4 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 250 ml chicken stock
  • 2 teaspoons corn flour blended with
  • 4 tablespoons water

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