1 head broccoli, florets only, in small pieces
2 cups bean sprouts
8 oz (500 g) small button mushrooms, halved
2 oz (50 g) raw peanuts
4 oz deep-fried tofu squares (bought prepared, cold)
3 tablespoons vegan "oyster" sauce
3 tablespoons sweet and sour sauce (the kind with pineapple juice in it)
2 tablespoons dry sherry*
3 tablespoons vegetable oil
Heat oil in wok and fry peanuts until they start to colour.
Add broccoli and mushrooms and stir-fry until broccoli is crisp-tender.
Add bean sprouts.
Combine sauces with sherry and pour into wok, stirring madly, until broccoli is done. At the last moment, add deep fried tofu and warm through.
* NOTE: I store my root ginger in a tightly-covered wide mouthed jar in the fridge, covered with dry sherry (aka "fino"). When making stir-fry for people who object to finding bits of ginger in their food, I just use a bit of the wine to flavour the sauce. If the ginger remains submerged, it will keep in fridge for about a year. You can top up the wine as needed.