Broccoli with red fermented beancurd sauce

If you think that the nutritious broccoli is bland and boring, try this recipe.

Cut florets of broccoli individually.
Slice carrots.
Steam the two vegetables for one to two minutes ensuring it does not turn limp and pale yellowish colour. Cool and set aside.

Drain the sauces from a can of gluten.

Wash bamboo fungus and cut away edges and impurities. Drain and pour hot water to soak for 20 minutes. Drain before adding to stir fry.

If you are able to take garlic without religious restrictions, make some crisps from chopped garlic in oil. Be careful not to brown the garlic. Just when it is fragrant and turns golden, throw in the steamed vegetables and stir fry quickly. Add gluten and fungus.

Season with red fermented bean curd preferably with salty soy beans (紅豆腐乳), otherwise red bean cheese is fine (南乳).

Add a dash of pepper to enhance the taste.

Simmer briefly for up to 3 minutes. It's ready to be served.

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