Savory 'Beefy' Broccoli Stir-Fry with Seasoned Bean Curd

1. Sauce Creation

In a bowl, whisk together the oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, cornstarch, white pepper, and vegetable stock. Set aside.

2. Blanching the Broccoli

In a large pot, bring the 2 quarts of water to a boil over high heat. Stir in the smashed ginger, 1 tablespoon salt, and baking soda (if chosen). Once boiling, add broccoli florets and blanch for 10 seconds—just enough to brighten their color and slightly tenderize them. Immediately run cold water into the pot to stop the cooking process, then drain and set aside the broccoli. Discard the ginger.

3. Bean Curd Stir-Fry

Heat half of the peanut oil (1 1/2 tablespoons) in a wok over high heat until it shimmers. Sauté garlic until light brown, then add bean curd slices. Stir-fry for 2 minutes, combining them well with the garlic. Remove the bean curd from the wok and keep it warm.

4. Broccoli Stir-Fry

Return the wok to high heat, adding the remaining peanut oil, 1/4 teaspoon salt, and minced ginger. Once hot, reintroduce the blanched broccoli. Stir-fry for 2 minutes until the broccoli is infused with ginger. Add the bean curd back into the wok, tossing together for another 1 1/2 minutes.

5. Final Touches

Create a well in the center of the wok, give the sauce another quick stir, and pour it into the well. Mix thoroughly for about 2 minutes, until the sauce is bubbling and has thickened. Remove from heat.