A savory dish that has a great balance between protein and vegetables. For this dish, you can substitute pork with other types of lean protein such as lean beef slices, chicken breast, and shrimp. When you choose to use thicker cuts, make sure to cook it thoroughly (which may require longer cooking time).
Prep: 10 mins
Cook: 10 mins
Yields: 6 Servings
1 lb. of Chinese broccoli, washed and cleaned thoroughly
1 pack of firm tofu, drained and sliced
1-2 tbsp. of olive or sesame oil
1 clove of garlic, minced
3 oz. of thinly sliced lean pork
2 tbsp. of soy sauce
1 inch of ginger root, minced
1 tbsp. of cooking rice wine or dry sherry
1 tsp. of oyster sauce
1To clean the Chinese broccoli: Cut off the very end of the broccoli stalk (approximately 1–inch from the bottom). With a peeler or a knife, trim the fibrous outer layer part of the stalk. Then, chop the Chinese broccoli (leaves and edible stalk) into about 3 inches in length. Set aside.
2In a large wok, heat olive or sesame oil over medium heat. Stir-fry the tofu slices until light golden brown and crispy on the outside. Remove tofu from the wok. Set aside.
3In the same wok, over medium heat, stir-fry minced ginger and garlic until fragrant for about 30 seconds.
4Add pork slices, soy sauce, and oyster sauce together. Cook for1-2 minutes, or until the pork is fully cooked.
5Add Chinese broccoli, and cook for additional 3 minutes.
6Place the tofu back into the wok.
7Add cooking wine or dry sherry. Mix carefully (so that the tofu will not crumble) and continue cooking for additional 30-45 seconds over medium-high heat.
8Remove from the heat and serve warm.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.
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