Broccoli and Bean Curd in Oyster Sauce

Source: Florence Levine

1 lb. broccoli
2 T oil
¼ cup bamboo shoots, cut into matchsticks
1 lb. bean curd, cut into half inch cubes
2 T oyster sauce
1 T soy sauce
1 cup chicken broth
2 tsp. shredded ginger
1 cloves garlic, finely chopped
1 T cornstarch, mixed with 2 T water

Peel tough stems from broccoli and cut into ½ inch diagonal slices, separate flowerets and parboil about 2 minutes. Drain well.

Heat oil in wok until very hot. Add ginger and garlic. Stir-fry 30 seconds.
Add broccoli and stir-fry 1 minute.
Add bamboo shoots, bean curd, oyster sauce, soy sauce, and chicken broth. Bring to a boil. Reduce heat. Cover and simmer about 2 minutes.
Stir in cornstarch mixture to thicken.