VEGETABLES: This recipe demonstrates the basic technique in cooking an assortment of vegetables together in the Chinese stir-fry way. Adding a sauce to the vegetables improves the flavour and binds everything together.

MUSHROOM, TOFU AND BROCCOLI STIR-FRY:

4 oz. firm bean curd or tofu, cut into cubes      

½ lb. broccoli flowerets

1 clove garlic, crushed 

4 dried mushrooms                                                                                                      

2 tsp. shredded ginger roots                                         

1 red onion, cut into thin wedges

1 4-oz canned straw mushrooms

seasoning:

    2 tbsp. light soy sauce

    3 tbsp. rice wine or dry sherry

    1 tsp. tapioca starch or cornstarch                                      

    ½ tsp sugar

    black pepper or Szechuan pepper, to taste               

    1 tbsp. oyster-flavoured sauce

    ½ tsp. sesame oil                                                     

    1 tsp. sesame seeds, toasted

2-3 tbsp. cooking oil

sprigs of coriander to garnish

Place tofu in a flat container or dish; then add in soy sauce. Handle the tofu gently to coat both sides with sauce. Leave to marinade until required.

Soak dried mushrooms in ½ cup boiling water for minimum 1 hour, preferably longer, to soften. Add soaking liquid to tofu and slice mushroom caps, discarding stalks.

In a large non-stick pan or wok, heat 1 tbsp. oil over high heat until very hot. Remove tofu from marinade and add to hot oil. Cook it undisturbed for 1 to 2 minutes on each side to brown. Remove and set aside.

Add 2 tbsp. oil in pan and heat until hot. Add broccoli, garlic and ginger and stir-fry together for 2-3 minutes. Add red onion and mushrooms and cook until onion is slightly softened but crisp. Pour in tofu marinade and bring mixture to a boil. Simmer for 2 minutes.

Return tofu to pan. Mix seasoning ingredients together; then add to the hot liquid in saucepan. Cook until sauce is thickened, stirring constantly.  

Transfer veggies to a large warm serving platter. Sprinkle with sesame seeds and garnish with coriander sprigs to serve.