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
To 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.
In 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.
In the same wok, over medium heat, stir-fry minced ginger and garlic until fragrant for about 30 seconds.
Add pork slices, soy sauce, and oyster sauce together. Cook for1-2 minutes, or until the pork is fully cooked.
Add Chinese broccoli, and cook for additional 3 minutes.
Place the tofu back into the wok.
Add 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.
Remove from the heat and serve warm.