Stir-Fried “Beef” with Broccoli

Once again, as with the minced “squab” dish, seasoned bean curd is standing in for meat, this time beef. Many of these vegetarian versions of familiar dishes that use bean curd, both fresh and preserved, are found in the kitchens of the Taoist monastery of Ching Chung Koon, in Hong Kong‛s New Territories. It is where I first observed them being prepared and later cooked them.