Bean Curd With Broccoli

1 1/2 teaspoon cornstarch
3/4 cup Chicken or Beef stock
1 tablespoon dry sherry
2 tablespoon soy sauce
1 tablespoon sesame oil
1 each scallion
4 tablespoon vegetable oil
2 slice ginger root
2 each garlic cloves, sliced
2 cup broccoli, florets & stems
1/2 teaspoon salt
1/2 lb medium tofu, cubed

Instructions:
Put cornstarch into a cup & slowly add 1/4 c of stock & mix well.
Add wine, soy sauce & sesame oil.
Mix again.

Cut scallion into 1 1/2" lengths.
Heat vegetable oil in a wok over medium heat.
When hot, put in ginger & garlic.
Stir & fry for 10 seconds.
Put in scallion & broccoli. Fry for 1 minute.
Add 1/2 c stock & the salt.
Bring to a simmer.
Cover & cook over a medium heat for a minute, till broccoli is tender crisp.
Remove broccoli with a slotted spoon.
Turn heat to low & add tofu.
Let it heat through.
Add cornstarch mixture. Stir very gently.
Put broccoli back in wok.
Serve as soon as the sauce is thick & everything is heated through.

Cabbage Cooked With Bean Curd

3 large shiitake mushrooms
2 each cakes medium tofu
1 lb cabbage, sliced
3 tablespoon oil
1/2 teaspoon salt
2 teaspoon soy sauce
1 teaspoon mirin sauce *

Easy Steps:
Soak mushrooms in 3/4 c hot water for 1/2 hour.
Put tofu onto a paper towel & leave to drain for 30 minutes.

Remove mushrooms from water, reserve liquid.
Cut off & discard stems.
Slice caps into 1/4" wide strips.

Heat oil in an 8" skillet.
When hot, put in cabbage & mushrooms.
Stir & fry for 1 minute, till cabbage wilts.
Reduce heat to medium.
Crumble tofu& it to the skillet.
Add salt, soy sauce & mirin.
Stir & fry for another 5 minutes.

* mirin
A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as RICE WINE.