Ingredients:
Soft bean curd                  1 piece
Broccoli                        300 g
Carrot                          25 g
Shallot                         1 clove
Ginger                          2 slices
Water                           250 ml.



Sauce:
Stock from vegetable            125 ml.
Egg white                       1 no.
Sesame oil                      1 tsp.
Sugar                           1 tsp.
Salt                            1/2 tsp.



Thickening:
Cornflour                       1/2 tsp.
Water                           2 tsp.



Method:
1. Blanch and drain bean curd. Dice.
2. Wash, drain, and cut broccoli into florets.
3. Scrape, wash, and dry carrot. Chop finely.
4. Crush shallot.
5. Boil 250 ml. water, add 1 tbsp oil, 1 tsp. salt and 1 tsp. sugar. When boil, 
   add broccoli florets. When water returns to boil, keep covered and cook for 
   3 - 5 mins. Drain. Reserve the stock.
6. Heat 1 tbsp oil in wok, saute shallot and ginger, discard when brown. Add broccoli
   and stir-fry for 2 - 3 mins. Dish on a serving plate.
7. Heat 2 tsp. oil in wok, add 125 ml. vegetable stock, bean curd dices, beaten 
   egg white and seasonings. When sauce starts to boil, add thickening.
8. Pour bean curd mixture over the broccoli. Sprinkle chopped carrot on top. Serve
   hot.