This is quite a simple dish again. I simply emptied out my fridge to make this dish.
Cook broccoli in hot water and blanch in cold water to stop the cooking process and preserve the greenness. You can also choose to steam them instead. Set the broccoli aside or arrange them in a plate.
To make the egg flower sauce, here are the ingredients for my version:
Soft tofu cut in strips or cubes
Mixture of wild mushrooms (white or shitake mushrooms can be used also)
Eggs lightly beaten
Cornstarch + cold water to thicken the sauce
Heat 2 tbsps of oil in the wok. Sautee the mushrooms until they start to soften (EXCEPT for the enoki mushrooms). Enoki mushrooms cook very fast, so we’ll reserve them for later.
Toss in a handful of mixed peas for colour and interest.
Pour 1 cup of water or broth and bring to a boil.
Turn down the heat and add in the fresh soft tofu and the lightly beaten eggs.
Season the sauce with salt, white pepper and vegetable seasoning.
Thicken the sauce with cornstarch + cold water mixture.
Turn heat off completely and add in enoki mushrooms while the sauce is still hot.
Drizzle a few drops of sesame oil into the sauce.
Pour the egg flower sauce over the cooked broccoli.