It was 7pm when I opened the fridge, only broccoli met with my eyes. Just when I was scratching my head while closing the fridge door, I saw an almost empty bottle of oyster sauce forgotten for quite a while.
Then, a packet of fish tofu left untouched in the freezer sprung to my mind. Hence, a dish was formed for solving another dinner on weekday.
Ingredients (Serve 3-4)
- 1 floret of broccoli (size doesn’t matter)
- 1 clove of garlic (chopped)
- 2 tbsp of light soy sauce
- 1 tbsp of oyster sauce (optional)
- 10 fish tofu cubes (that would be a pack normally)
- Cut up the broccoli in bite size, rinse and drain.
- Thaw the fish tofu, rinse and drain.
- Then, cut a cube of fish tofu into 4 quarters.
- Heat up a wok with light veg (1 tbsp) until it smokes.
- Add in fish tofu to brown, then take them out and set aside (diced chicken or beef slices would be just as good).
- Now, add in another 1 tbsp of oil. When the oil heated up. Toss in chopped garlic, stir fry briefly.
- Before it starts to brown, add in broccoli.
- Stir around to mix into garlic.
- Then, add in soy sauce and oyster sauce.
- Join in the fish tofu cubes prepared just a while ago to mix around evenly.
- Finally, sprinkle salt and black pepper to taste if needed.